For an alternative to potatoes and a great way to meet your vegetable quota, whipped cauliflower with garlic is surprisingly mild-flavored and appealing. Even if you don’t like raw cauliflower, you might discover you love it this way. Not only does it taste good, it has wonderful texture and is beautifully white.
I’ve tried this recipe with regular white cauliflower as well as the specialty orange and green varieties. I thought it tasted and looked best using plain white.
The recipe is dairy-free made with olive oil, or use butter, if tolerated.
|Whipped Cauliflower With Garlic||
- 1 head cauliflower, cut/broken into florets
- 1 clove garlic, peeled
- 1/4 cup olive oil or butter
- 1/4 teaspoon salt, or to taste
- Chopped chives, parsley or dried herbs to garnish (optional)
- Place cauliflower florets and garlic clove in a large pot, and add water to cover. Heat to boiling over medium high to high heat. Then turn heat down for a low boil. Cook 15 to 20 minutes or until cauliflower is soft when pierced with a fork.
- Drain water and add oil or butter and salt. Beat well with electric beater or immersion blender until very smooth and well-combined, checking to make sure garlic clove is beaten in.
- Serve immediately with garnish of chopped chives, parsley or dried herbs.
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