Curried Cauliflower Mash.
Whew. I think I drained myself with all of the dessert recipes I’ve been making lately. And I’ve probably put on a million pounds. Are you like me and completely afraid to step on the scale for weeks at a time because you might be horrified at the number it shows you?
I actually have nightmares about it. Nightmares that I’m rolling down the street like Violet Beauregarde from Willy Wonka before she has to be rolled to the juicing room by the Oompa Loompas. The nightmares always take place in downtown Seattle where the hills have a steep decline, followed by some feet of level road, with a steep drop off, which sends me flying in slow motion into the Puget Sound. Just as I hit the icy water, I jolt awake in my bed with limbs flailing, which inevitably sends my poor cat, who was all cozied up in the crook of my knees, many feet into the air.
Once I’ve had this dream a few nights in a row, I know it’s time to jump back on to the Super Clean and Healthy. train, and probably add another hour of cardio into my daily routine.
Cauliflower mash is the best thing ever when it comes to clean eating. It’s low carb, low calorie, non-fat, rich in vitamins, and adding just a few herbs and spices to it changes the flavor dramatically. This curried version of it tastes like a wonderful Indian cuisine. You can add as much cayenne pepper as you like, depending on your own sense of spiciness… With the amount I add, it’s fairly spicy, but definitely not enough to blow your head off (although I like my food SUPER super spicy, so I don’t know how much you should trust my judgement on what’s spicy and what isn’t… ). Use your discretion and enjoy this wonderful mash!
Curried Cauliflower Mash
- 2 Cups Cauliflower Florets
- 1 tsp. Curry Powder
- 1/2 tsp. Ground Ginger
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. Ground Cinnamon
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Sea Salt
Fill a saucepan with about 1 inch of water. Pour cauliflower in and allow to steam over medium heat for about 15-20 minutes or until nicely steamed.
Drain the water out of the pot and add all of the remaining ingredients to the cauliflower. Using a potato masher, smash up the cauliflower until it is the consistency you desire. For an even smoother consistency, you can give it a whir in the blender or food processor.
Makes 1 cup.
- 2 Cups Cauliflower Florets
- 1 tsp. Curry Powder
- ½ tsp. Ground Ginger
- ½ tsp. Garlic Powder
- ¼ tsp. Onion Powder
- ¼ tsp. Cayenne Pepper
- ¼ tsp. Sea Salt
- Fill a saucepan with about 1 inch of water. Pour cauliflower in and allow to steam over medium heat for about 15-20 minutes or until nicely steamed.
- Drain the water out of the pot and add all of the remaining ingredients to the cauliflower. Using a potato masher, smash up the cauliflower until it is the consistency you desire. For an even smoother consistency, you can give it a whir in the blender or food processor.
- Makes 1 cup.
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