When the crisp, fall-like feeling enters the air, I feel like the whole world presses the reset button. I always say that Spring is my favorite season, but when Fall rolls around, I seem to change my mind. Fall is definitely my favorite. This is the time of year that my body also seems to crave warm and cozy comfort foods. Why is it that our bodies tend to work this way!?
Ever since Mark and I started to make the Paleo Diet a blueprint of how we eat, I have discovered a new love of taking favorite comfort foods and trying to make them healthier (and Paleo friendly!) The first time I made mashed cauliflower, I boiled the cauliflower and mashed it with a potato masher. YUCK! It just wasn't the best and the consistency was off. But, after I made Paleo Farmer's Pie, I discovered that sticking the cauliflower in my food processor resulted in a much creamier and richer texture. I made this rosemary and basil mashed cauliflower last week to enjoy with our chicken picatta. This is a great substitute for mashed potatoes! I still love a giant pile of mashed potatoes with gravy on Thanksgiving, but for weeknight cooking, I think I'll stick with the cauliflower. With a drizzle of good olive oil and a handful of fresh herbs, you may not even be able to tell the difference!
Rosemary + Basil Mashed Cauliflower
1 head cauliflower, washed and cut
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh rosemary, chopped
Drizzle of good olive oil
Salt + pepper to season
Fresh shaved parmesan (optional)
Place washed and cut cauliflower in a medium-large heavy bottom pan. Fill with water until the the water just covers the tops of the cauliflower. Boil/steam cauliflower on medium-high heat for 15-20 minutes, until it can be easily pierced with a fork.
Drain cauliflower in a colander and let cool for 5-10 minutes. In a food processor, add cauliflower and drizzle with good olive oil. Pulse until the cauliflower is the right consistency for you.