I have really nothing against white potatoes. They're completely nutritious, too. I don't think eating carbs is grievous. Pureed potatoes are totally heavenly and my most adored side dish ever. That being said – I value squashed cauliflower about to such a degree. It's an average substitute for the general population that do watch their carbs, or aren't a fan of potatoes.
Most by far of the pounded cauliflower recipes I have gone over call for milk, spread and also cheddar. Which kind of nixes out the "more favorable eating" part that cauliflower offers.
Inspiring news – you can make totally heavenly beat cauliflower without such dairy. My riddle? GARLIC! I get it is definitely not a secret if I yell it from the roofs. Regardless, garlic + cauliflower = upgrade faultlessness. Blend it up with some non-dairy milk (I lean toward almond milk for this recipe) and salt and pepper and you have a smooth plant-based side dish that the whole family will eat up.
Ingredients :
- 1 head cauliflower
- 4 large cloves of garlic (or 6 small ones) peeled
- 1/4 non-dairy milk
- salt to taste
- pepper to taste
Instructions :
- Pre-heat oven to 400 degrees.
- Cut the florets off the head of cauliflower.
- Wrap cauliflower and garlic cloves in a bundle with aluminum foil. Place on a baking sheet.
- Bake for 30 minutes, or until the cauliflower is fork tender.
- Toss the cauliflower (and garlic cloves that baked with it) in a blender with the non-dairy milk and blend until creamy.
- Season to taste with salt and pepper.