By Chef Kyle Boesen
As the Paleo diet – a diet that encourages one to eat like our ancestors and limit processed foods, dairy, many grains and sugar – becomes more popular, we’re seeing a lot more people searching for recipes that meet the diet’s criteria. (In fact, even Whole Foods is opening a new store in San Francisco with a Paleo Bar! Read about it here.)
In leu of this food trend, we thought it would be helpful to provide you with a great-tasting recipe that could easily be swapped for mashed potatoes at your Thanksgiving meal.
NOTE: If your party isn’t on the Paleo diet and you’d still like to try this, I’d encourage using 50% cauliflower and 50% mashed potatoes (non-Paleo ingredients and directions are below the Paleo version). For some people, the taste of cauliflower can be quite strong so this softens the cauliflower flavor a bit and makes the dish all the more nutritious…and an excellent way to get children to eat cauliflower!
Mashed CauliflowerIngredients – Paleo Diet Version 1 head of cauliflower 1/2 teaspoon garlic powder 1 teaspoon of any of the following: ground sage, rosemary or thyme 1 tablespoon chopped chives, reserving half for garnish on top) Salt and pepper to taste Step 1: Wash and chop cauliflower. Place in a microwavable bowl with 1-2 tablespoons water, cover with plastic wrap and cook on high for 5-8 minutes or until cauliflower is tender (you can easily put a fork through the spears). Step 2: Drain the cauliflower Step 3: Combine all ingredients in a food processor and blend. Ingredients – Non-Paleo Version 4 cups chopped cauliflower 4 cups peeled and cubed potatoes (keep the skins on for added fiber and nutrition) 4 tablespoons butter 1/4 cup 2% milk 4 tablespoons sour cream 1 tablespoon chopped chives, reserving half for garnish Step 1: Wash and chop cauliflower and potatoes. Add the cauliflower to a microwave safe bowl, add 1-2 tablespoons water and cover with plastic wrap. Cook on high for 5-8 minutes or until they are tender and you can easily stick a fork through them. Then, do the same with the potatoes. (Don’t combine them as the potatoes have more starch and will take longer to cook.) NOTE: You can also steam these on the stove. Just put a cup of water at the bottom of a very large pot, place a heat-proof colander over and place the vegetables in the colander. Cover bring the water to a boil. Stir the vegetables on occasion to ensure they’re cooked evenly. Step 2: Combine butter and milk in a microwavable bowl and heat on high for 30 seconds or until butter is melted. Step 3: Drain the vegetables and place in a large bowl. Mash by hand or use a hand mixer while slowly adding the melted milk and butter mixture and sour cream, little amounts at a time until the consistency you desire is reached. Step 4: Season with chives, salt and pepper and serve.
Do you have a healthy spin on mashed potatoes? If so, we’d love to hear it. Or, if you have a “secret ingredient” for yours, please share.