Looking for warm winter comfort food that’s a little more exciting than plain old mashed potatoes? Scented with nutmeg and thyme, this creamy cauliflower puree offers a generous dose of cell-protective antioxidants and powerful phytochemicals, including cancer-protective isothiocyanates and indoles. If you can find golden cauliflower (sometimes called “cheddar” cauliflower), it will make a beautifully tinted mash. For a cheese-like accent, try garnishing the puree with a sprinkle of nutritional yeast.
The original recipe can be found here: https://www.ornish.com/spectrum-recipes/mashed-cauliflower/
Prep: 5 mins
Cook: 15 mins
Yields: 4 servings
6 1/2 CUPS cauliflower florets
1 medium head cauliflower, about 2 lbs
1/3 CUP unsweetened soy milk
1 TEASPOON fresh thyme chopped
or 1/2 teaspoon dried thyme
1/4 TEASPOON fine sea salt
1/8 TEASPOON freshly ground pepper
1/8 TEASPOON freshly ground nutmeg
1 TABLESPOON chives; garnish, optional
1 TABLESPOON nutritional yeast; garnish, optional
1Place a vegetable steamer basket in a saucepan and add water to just below bottom of steamer basket. Over high heat, bring water to a boil. Add cauliflower florets, cover, and steam until tender, about 8 to 10 minutes. (You may need to steam cauliflower in batches, depending on the size of your steamer.) Remove strainer basket. Discard steaming water from the pot.
2Place steamed cauliflower back into the empty pot. Add soy milk, thyme, salt, pepper, and nutmeg. Using a hand masher, sturdy whisk, or immersion blender, mash the cauliflower to desired consistency.
3Taste for seasoning, adding more thyme, salt, pepper, or nutmeg, as needed. Serve warm with a sprinkle of chives and/ or nutritional yeast, if desired.