First prized by the court of King Louis XIV, cauliflower provides a royal health boost to everyone's diet. This versatile veggie is not only low in calories, it's also full of vitamins and minerals. One cup of raw cauliflower is high in the antioxidant vitamin C -- required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels.
Cauliflower also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease. Not all cauliflower is white. You can find green and orange varieties of this cruciferous (named for the cross-shaped flowers) cousin of broccoli and Brussels sprouts. The difference is in the amount (or absence) of chlorophyll present during the vegetable's growth.
All vegetables in the cruciferous family -- kale, cabbage, broccoli, and Brussels sprouts -- are packed with vitamin C and potassium.
Now some may be a "little dubious about the idea of “Mock” mashed potatoes. I’ve seen the pictures around and although they look like the real deal, I could never really imagine it tasting like the real deal and the truth is that it doesn’t taste like real mashed potato BUT it is one very clever substitute.
As said above "Cauliflowers are so good for you, they are rich in vitamins and minerals, have anti inflammatory benefits and can help to fight cancer.
You can jazz this cauliflower mash up any way you like by adding some Parmesan cheese (or nutritional yeast), chilli flakes or fresh herbs and garlic. You can also substitute the butter for coconut oil or olive oil to make them dairy free too."
Here's how to make a good tasting Cauliflower Mash:
700 - 800 grams Cauliflower Florets broken into equal size pieces
10 grams (Organic) unsalted butter
1 pinch Sea Salt
1-2 Tablespoons water, why not use the reserved liquid from the steamer
1. Place the cauliflower florets into an already boiling steamer and steam for 8 - 10 minutes until firm but tender enough for a fork to slide through.
2. Remove the cauliflower from the steamer and place into a large mixing bowl.
3. Add the butter and salt to the cauliflower and blitz with a hand blender until smooth.
4. Add 1-2 Tablespoons of the leftover water from the steamer and blitz again until light and fluffy.
... and now the important bit