Roasted Garlic Cauliflower Puree
The most potent phytonutrients found in cauliflower(and other cruciferous vegetables) are compounds known as glucosinolates, which contain sulfur.
Sulfur is the main source of antioxidants in the mitochondria, helping them to maintain proper functioning. Mitochondria are often referred to as the powerhouses of cells. They generate the energy that our cells need to do their jobs well. If enough mitochondria become dysfunctional, the cells that house them don’t work and they will undergo apoptosis - a kind of cellular suicide. This results in chronic fatigue, inflammation, disease and aging.
Cauliflower Mash is a delicious way to get healthy doses of sulfur into the diet. It’s creamy, smooth, sops up gravy and sauce and stands in perfectly for mashed potato.
4 whole heads garlic, unpeeled
4 tsp extra virgin olive oil
2 heads cauliflower, quartered
1 onion, peeled and diced
1 can full-fat coconut milk
1/4 cup ghee
salt and pepper, to taste
Roast the garlic: Preheat oven to 350-degrees. Cut 4 12-inch sections of aluminum foil. Cut top off each head of garlic. Place 1 head in middle of each of the 4 pieces of foil. Drizzle 1 tsp olive oil over the cut tops of each head of garlic. Wrap each head individually in aluminum foil and roast in oven until soft and mushy when squeezed(about 30 minutes). Set aside to cool. *I do this the night before :)
Steam cauliflower: Place cauliflower and diced onion in a large pot. Add 3” water to bottom of pot. Cover and place over high heat until water comes to a boil. Lower heat and continue to cook until cauliflower is soft. Drain water away.
Assembly/Prep: Unwrap roasted heads of garlic and squeeze the mushy pulp into the pot with the hot cauliflower/onion. Add coconut milk and ghee. Using hand blender, puree until smooth. Season with salt and pepper to taste.