Can we talk for a second about mashed potatoes?
They're sort of the quintessential comfort food, and let's be real: there's not a ton going on with them in their plainest form, neither nutritionally or in terms of taste. They're basically a vessel for butter and gravy, ye olde purveyors of fat and flavor. Without them, mashed potatoes are pretty boring. (They're also a straight shot of white carbs, which means up-up-up with the blood sugar, and up-up-up with the fat storage. Boof.)
And yet, there is something so perfect about the way a fluffy pile of potatoes can support a meal. Literally, provide a support for the other components of your meal to sit on.
So let's make them worth including on the plate, shall we?
Cauliflower is one of my favorite potato swaps. While it's also white and starchy-ish, it's packed with Vitamin C (are you surprised?). It's also full of Vitamin K, protein, a host of B-Vitamins, magnesium, phosphorus, fiber, folate, pantothenic acid, potassium, and manganese.
It's anti-inflammatory, promotes brain health (thanks to a lovely little compound called choline), and helps the body detoxify.
Phew. Thanks, Cauliflower.
Steaming it and pureeing it = best way to achieve a nice mashed-potato-y texture, and with a bit of added fat and creaminess, plus a touch of green from your favorite leafy veggie, this becomes a luxurious mouthful of goodness, both for your cells and your tastebuds.
I ate this pretty much daily while recovering from my silly bike accident (anti-inflammation support for the win!), and the addition of crisped tofu cubes makes this a nice complete meal: veggies, protein, healthy fats. It's like grown up baby food. You'll love it.
Check out the steps below. What else would you put on top of this?
- 1 small head cauliflower, stems removed, cut into florets
- 2 cloves garlic
- 1 tsp dried thyme
- 4 brazil nuts
- 3 leaves swiss chard, coarsely chopped
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 2 tsp coconut oil, divided
- 3/4 cup extra firm tofu, cubed
- 1. Bring 2 cups water to a boil in a covered pot with a pinch of salt.
- 2. Add cauliflower, garlic, thyme, brazil nuts and chard and bring everything to a boil for 3 minutes.
- 3. While it's coming to a boil, heat 1 tsp coconut oil in a skillet until glistening, then add tofu and cook until browned on each side.
- 4. Drain cauliflower pot, reserving 1/2 cup of the cooking liquid in a measuring cup.
- 5. Transfer cauliflower, etc to a food processor, add reserved cooking liquid and remaining tsp of coconut oil. Blend until smooth.
- 6. Transfer puree to serving dishes and top with browned tofu.