I hide cauliflower in things. I know, I know, it’s really good for you. Awesome. It also tastes like feet most of the time, and in my opinion, needs to be prepared pretty carefully in order to actually be edible.
So I chop it up into very tiny pieces and hide it in casseroles, pulverize it into “rice” and stick it in omelets. I do just about everything you can do to cauliflower without, you know, actually eating the florets in their natural form.
But this recipe is the best way by far that I’ve ever found to eat cauliflower. Probably that’s because the butter and apples far outweigh the cauliflower taste, but with a little cheese on top, this might even surpass the flavor of perfectly mashed potatoes.
Which is a good thing, considering potatoes aren’t Paleo and Thanksgiving is coming up. Serve this with a perfectly roasted turkey, mashed sweet potatoes, homemade cranberry sauce and Paleo stuffing (I promise, the recipe is coming soon!) and no one will even notice you’re missing the traditional fixin’s.
- 1 head cauliflower
- 1 large Granny Smith apple, sliced
- 2 Tbsp butter
- salt and pepper to taste
- Preheat oven to 375 degrees. Remove florets from cauliflower stem and set aside. Put a medium saucepan of water on to boil.
- Place apple slices on a baking sheet and bake for 7 minutes or until tender. An alternative would be to microwave them for about 4 minutes, but why do that? When the apples are ready, remove from oven and set aside.
- By now, the water should be boiling. Dump in your florets and boil for about 13 minutes or until fork-tender. Drain and return to pan.
- Add apples, butter, salt and pepper to the saucepan. Mash by hand with a fork or potato masher, or blend with an immersion blender. Serve warm.
- If you’re not Paleo, add some Parmesan cheese to the top of this. Oh. Man.