Cauliflower is on our list of cancer-fighting choices. It is however, a food that I find most challenging to incorporate into a meal. I find it to be bland and not very exciting. But I finally saw this recipe on Cook Yourself Thin that I am highly interested in that uses cauliflower in a unique way. I have yet to make it, but I'll let you know how it goes when I do. I also want to try this recipe with sweet potatoes instead in order to get 2 cancer-fighting ingredients into the recipe! Let me know if you try it out.
Ingredients: 1/2 large head cauliflower, broken into florets 1/2 cup nonfat buttermilk 1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick 1/2–3/4 cup low-fat milk Salt Pepper 1 tablespoon butter 2 scallions, chopped
Place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes.
Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes.
Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes.
Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher.
Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper.
Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.