Cauliflower And Spinach Mash Recipes
CAULIFLOWER AND SPINACH MASH
This recipe does not pretend to be anything but plain and fairly bland, like mashed potatoes. It is absolutely ideal for diabetics, kids, invalids and people who need to lose weight, as it can be used instead of a carbohydrate side dish. It is filling, but low in calories and starches, and combine two nutritious veggies in one dish. You can add your own mix of seasonings to the puree -- mine's what I used, and are only suggestions. I am indebted to the cauliflower puree recipes on Zaar, for the idea. It's ideal to serve with strongly-flavoured, sauced chicken dishes. It's so easy to boil baby potatoes as another side, and to add a mixed salad for starters. I did not add butter or any extra fat except that mentioned, and even that can be left out. And this is a large recipe, as I wanted to freeze half. You could halve the recipe for 3 - 4 people. Cooking time is mine: I left it to steam with the lid on and went about my business.(ADDED on 27.1.09: I made it tonight without the spinach, but with about 1 cup roughly-chopped Italian parsley and 1 cup chopped spring/green onions. Just as delicious, and myyyy, what a way to trick a dieter or a kid into thinking it's mashed potatoes! :))
Provided by Zurie
Categories Cauliflower
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the vegetables.
- Heat a thin layer of oil (or use water) in a LARGE pot. Add the chopped onion and fry over fairly high heat, stirring now and and then. (Or turn heat low, put on lid, and steam).
- When onion turns softer and sizzle, add the balsamic vinegar and sugar. (It IS better to use oil, because it's easier to use here, and will give more flavour).
- Add the cauliflower (florettes) as well as the spinach, add the water, bring to a boil, turn heat down and put lid on, and let simmer until cauliflower and spinach are tender and wilted. No need to overcook it completely.
- Remove the vegetables to a processor with a slotted spoon, and start processing. You will have quite an amount of cooking liquid left in the pot.
- Add just enough of this liquid to the processor to puree the vegetables.
- Add all the seasonings as it processes.
- (These you can change to your preference. Many people will want to add butter; I do not).
- When fairly smooth, ladle into a serving dish, and keep warm. Try not to leave it too long in a warming oven, as the dish tends to lose its colour.
- Serve as side dish with (preferably) a chicken dish with some sauce, potatoes, maybe another veggie, and salad.
Nutrition Facts : Calories 72.7, Fat 0.5, SaturatedFat 0.2, Sodium 875.7, Carbohydrate 15.5, Fiber 5.5, Sugar 7.7, Protein 4.6
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- Steam the cauliflower until soft and tender. The quick and easy way is to put the chopped cauliflower into a microwave-safe container with a lid. Add 1 tablespoon of water. Place it in the microwave and cook on high for about 5 minutes. If you get the bags of fresh precut cauliflower, you can just leave the cauliflower in the bag and cook them in the microwave as well.
- While the cauliflower is in the microwave, add the butter to a small pan and melt over medium heat. Add the minced garlic to the pan and cook for 30 seconds to 1 minute or until fragrant. Remove from heat.
- Add the cooked cauliflower, the melted butter and garlic from the pan, and the rest of the ingredients into the bowl of your food processor and blend in 30-second intervals until it is smooth and creamy or you reach your desired consistency. Do a taste test and season with additional salt and pepper if needed.
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