Kitchen Stewardship

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You know I’m not big into the “low-carb” movement (see here for more), but if you have a family member with diabetes or simply want to include more “Super Foods” into your regular meals, here’s a quick and easy way to use cauliflower instead of potatoes with a big meaty meal.  Since cauliflower packs a bigger nutritional punch, it’s a pretty good trade-off for no extra work!

“Mashed” Cauliflower

1. Steam a head (or less) or cauliflower florets until quite soft.  (How to steam veggies here.)
2. In a large bowl, the pot you steamed in, or your KitchenAid mixer, combine the cauliflower with ½ cup or so of milk and a few Tbs butter.
3. Mash with a potato masher, or (the quickest!) turn the KitchenAid on for a few seconds until creamy.
4. Season to taste.  At our house, I have a shaker of “Jane’s Crazy Salt” that I only use for mashed potatoes.  It is sooooo good. I never measure, just generously shake and ask my husband to taste test.
5. The consistency is not usually exactly that of mashed potatoes, and I don’t think I’ve ever tried gravy on these, but that’s not saying you couldn’t.  If you season them well, (more butter!) they’re truly delicious and look quite pretty on the plate.  Cheese never hurt a side vegetable, either!

Timesaver:  If you’re meal planning well, you can use the same steamer basket and water (just make sure you don’t boil the pot dry) to prep veggies for tomorrow’s meal.  For example: You serve your side dish out of the steamer basket one day, and while the family is eating, your pot can be bubbling away steaming a mixed vegetable medley for a casserole or soup the next night, or sliced carrots for baby’s finger foods, or cauliflower for creamed cauliflower on Thursday, or kale to blend into cubes for a green smoothie.

If you’re not big on cutting up the cauliflower, here’s a quick demo:

1. Scrub the outside of the cauliflower under running water.  I use a vegetable brush.
2. It’s easiest to cut the whole cauliflower in half first.  Although you’ll start to lose nutrients as soon as you cut it, in my opinion, I’d rather have florets ready to go in my fridge and have vegetables easier to eat.  If we’re not eating them because it’s too much work to cut up each day, that’s no good at all.  Might as well cut the whole thing.
3. Carve out the large stem and leaves all in one chunk on both halves.  This is happening in my sink because the veg is dripping wet, and this is easier for me.
4. Then you can cut the cauliflower up into florets, whatever size you want, on your cutting board quite easily.

Please visit The Nourishing Gourmet for more Simple Nourishing Meals.

I would also add these to my list of “simple” AND “Nourishing”:

• Hearty Lentil Stew
• Veggie Bean Burritoes
• Creamed Chicken (over rice or mashed potatoes…or mashed cauliflower!)

I found a few more great cauliflower side dish recipes – very easy! – at this site.

Tammy’s Recipes has a Cauliflower In-Season Recipe Swap, for lots more great ideas!

See The Happy Housewife for Holiday Side Dishes and Salads.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Other Interesting Posts:

• What’s in My Freezer?
• How Much Does my Dishwasher Cost?
• Dishes Workout
• The Fate of Returned Food in Grocery Stores
• Praying in the Kitchen
• Homemade Chicken Stock/Broth
• How to Use More Beans
• Easy Homemade Yogurt

Hungry for more? Related posts:

1. Monday Mission: No Nukes for Cruciferous Vegetables
2. Kitchen Tip Tuesday: Restaurant-Style Baked Potatoes
3. Honey, We’re Having a Crudite Platter Tonight!
4. For the Love of Broccoli
5. Pennywise Platter Condiments