I love my job. I get to speak with so many different types of people on a daily basis.
The great thing about different people for the blog’s intents and purposes? MANY different allergies.
Today I encountered a new one: A POTATO ALLERGY. Can you imagine!? And I thought wheat was bad.
Thus, inspiration: GARLIC MASHED
Cauliflower is not only potato-free (obviously), but is far healthier than the starchy spuds. It contains more fiber, about half as many calories per serving, and is a vegetable, not a starch. Furthermore, when you make mashed cauliflower, you are in control of how simple and allergy-free it is. Most mashed potatoes contain potatoes (duh), but also dairy (lots and lots of butter), and frequently have flour as a filler when made in restaurants or packaged as a mix.
It’s quite simple to mash up some cauliflower, quite healthy, and quite allergy-free:
(unless you’re allergic to cauliflower, of course.)
1 head cauliflower, washed, dried, and stem removed
1 tbs. minced garlic
2 tbs. extra virgin olive oil
1/2 tsp. sea salt
1 tsp. parsley
pepper to taste
Preparation time: 3 minutes
Cook time: 8 minutes
1. Steam cauliflower in a vegetable steamer until soft. (This will vary depending on steamer, but will usually take about 8-10 minutes. Cauliflower should be easy to poke through using a dull fork.)
2. In a food processor or mixer, combine cauliflower, olive oil, and garlic together until creamy. Then mix in salt, parsley, and pepper to taste.
3. Serve with your favorite protein, some greens, and a smile.