Garlicky Mashed Cauliflower

Yes.  I know.  I got accused of being weird again with this one.  Sometimes it gets interesting being a 24 year old that eats healthy food substitutions.  We’ll get teased now and then as our friends wonder why in the world we would eat mashed cauliflower when we could have mashed potatoes, or why we drink those bright green smoothies when we could get free fruit smoothies any time from my job.  But my husband…is amazing.  For one, he has turned a corner.  Mr. Rodgers has put his foot down and decided to change his life so that he can live long and live well.  Sure, we still have one “indulgence” day a week, but his passion fuels me.  And his love to research helps too so we know the affects of potatoes and such things on your body!!

And so…we eat mashed cauliflower.  Garlicky mashed cauliflower in fact.  And I must tell you, I barely miss the potatoes.  I have simply fallen in love with cauliflower.  You can do so much with it.  The flavor is fantastic in so many different ways and styles.  And it’s one “white” thing that is actually good for you!  I have multiple plans for it this week that I can’t wait to share with you!!!!

But back to this super easy, super comforting, super yummy creamy garlicky deliciousness.

 

Garlicky Mashed Cauliflower.

Here’s what you need:

  • 1 Lg Head Cauliflower
  • 3-5 Tablespoons Grass Fed Butter (Healthy Fat!  And creamy deliciousness!)
  • 1-2 Cloves Garlic
  • 1/4 C Almond Milk (Or so!)
  • Salt and Pepper (Be generous!)

 

And here’s how you do it!

  1. Rinse cauliflower and cut into florets.
  2. Bring a large pot of water to boil and add cauliflower, boiling for about 15 minutes or until tender.
  3. Drain cauliflower and dump into a food processor.
  4. Add butter first so that it melts.  Add garlic, salt, and pepper and pulse a few times until combined.
  5. Slowly add almond milk a little at a time, pulsing, until you get just the right creamy consistency that makes you happy!  Taste and adjust as needed, I always play with a little more of this, a little more of that.  Just like Amelia Badelia!  Any one?  Eh?
  6. Serve along side your favorite meat dish…for example, a tasty pot roast!

 

Peectures of the simple process 🙂

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Butter, salt, pepper, garlic, cauliflower…heaven?

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Creaaaaaaaamy!  See how I tasted it to make sure it was perfect?  Haha.

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Make this.  Do it.  I want some right now!!

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Savory Zucchini Bites

These were fun!  I liked them, and my husband REALLY liked them.  Seriously.  They were done before the rest of the meal and I had to keep swatting his hand to keep him from devouring them all before we sat down for dinner, haha.  Something about the saltiness of the parmesan, the sweet nature of the Zucchini, and the crunch of the sunflower seeds kept him chattering about these guys all night long.  The original recipe, which has been much adapted, called these little bites of deliciousness “Zucchini Tots.”  I decided to change the name because when I read “Zucchini Tots” I started thinking “Tater Tots” and that was what I had on my brain when I bit into them….what I found was more of a fun little mini quiche sort of effect.  Very delish.  But I didn’t want you to be surprised, expecting a tater tot like I was….so here you have it, let’s make some Savory Zucchini Bites!

Adapted from http://www.emilybites.com.

 

So, here’s what you need:

  • 2 C Zucchini, Shredded
  • 1/2 Red Onion, minced
  • 2 Eggs
  • 1/4 C Oatmeal
  • 1/4 C Sunflower Seeds
  • 1/3 C Parmesan Cheese, Shredded
  • Salt and Pepper

 

And here’s how you do it!

  1. Preheat your oven to 400 degrees.
  2. Drain as much moisture as possible from the shredded zucchini.  Place on top of a paper towel and squish it with another paper towel to get more of the moisture out.  You’ll be amazed at how much just keeps coming!
  3. Mix together all the ingredients!
  4. Spoon into a greased MINI muffin pan.
  5. Bake until beautifully golden brown, about 15 minutes.
  6. Carefully remove from the pan using a butter knife or some such tool…and enjoy!!  Fun!!!

 

 

Preheat your oven to 400 degrees.

Zucchini Bites 1Drain as much moisture as possible from the shredded zucchini.  Place on top of a paper towel and squish it with another paper towel to get more of the moisture out.  You’ll be amazed at how much just keeps coming!

Zucchini Bites 2

 

 

Put all the ingredients in a bowl…

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And mix!Zucchini Bites 4Spoon into a greased MINI muffin pan.

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And bake until beginning to brown, about 15 minutes.Zucchini Bites 7

Carefully remove from the pan.  I used a butter knife to loosen around the outside and it worked well.

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Now serve along side a yummy protein!  Though really…these have plenty of protein too, since there are two eggs in here!!

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Here they are along side our Jalapeno Cheddar Chicken Burgers!  It was the perfect side 🙂

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