What is it that makes potatoes taste so good? For me, a lot of it is the creamy light yet chewy and moist texture, right? Well now, imagine that texture in the form of ... cauliflower ?!?! Rich and creamy, delicate and healthy, all at the same time. Oh, and like barely ANY calories, for those who are counting!
- About 4 cups of chopped cauliflower
- 3 tablespoons of high quality extra virgin olive oil, or 2 tablespoons melted soy free natural buttery spread
- 3/4 cup edamame; (I used frozen)
- Sea salt and fresh ground black pepper to taste
- Optional: 1 garlic clove, chopped
- Bring water to a boil over high heat on the stove.
- Allow cauliflower (and chopped garlic) to cook in the boiling water for 15 minutes, stirring occasionally, until it easily breaks apart.
- Drain your cooked cauliflower, and using a fork, mush it up! It will break apart easily. The more you mush, the smoother it gets. I personally like mine a little on the chunky side...
- In the meantime, cook the edamame on the stove in simmering water for 5 minutes.
- Add the cooked edamame to the cauliflower and lightly toss.
- Sprinkle in your extra virgin olive oil along with your preferred seasonings.
- HELLO YUMMY.
Cook your cauliflower in boiling water until soft.
Using a fork, mush!
MASHED POTATOES! Just kidding... it's only cauliflower.