Creamed Garlic Cauliflower

Here is a recipe that you will really enjoy, especially if you are a mashed potato lover. Todd and I have reduced the amount of carbohydrates that we eat,  we completely avoid all refined carbohydrates and most starchy carbohydrates. As a result we have both lost over 20 pounds since March.

We do not however avoid vegetables, and one of the vegetable we have been loving to prepare is cauliflower. This cauliflower recipe is as easy as 1, 2, 3!

Recipe:

1 head of fresh cauliflower (I could probably use frozen, I just never have).
2 Tablespoons butter (use the real stuff, not margarine).
1/4 cup of cream
1 clove of garlic
salt & pepper to taste

#1. Cut up and boil your cauliflower until tender, this will take about 10 minutes or so. Then drain.

#2. Place the cooked cauliflower, butter, cream, clove of garlic and salt & pepper into the food processor and blend until creamy. You can also mash it with a fork, I have done this before; you have to put the garlic through a garlic press and it won't be creamy but it is still good.

 #3. Serve, we had our cauliflower along with a tossed salad with goat cheese, and grilled chicken sausages from Trader Joe's (the pesto chicken sausage [top one in the picture] was a little salty to me but good, the roasted tomato and peppers was just too spicy to eat, but Todd and Cort thought they were both great.

Veggies!

I just finished helping at a local Mobile Food Mart sponsored by Inter-Faith Food Shuttle. Referred participants receive fresh fruit and vegetables to help supplement their diets. For many of these participants this once a month event is the only time they have access to fresh fruit and vegetables.
I present ideas on what to do with the fresh produce so that it does not go to waste.

The importance of fruits and vegetables cannot be overstated. It protects you from certain cancers, provides you with crucial vitamins, minerals and fiber and it only has about 25 calories and 5 grams of carbohydrates per 1 cup raw and 1/2 cup cooked serving.

It is the perfect snack food because you will fill up and quit eating long before you rack up any significant calories.

This evening I demonstrated a vegetable dressing for raw vegetables.

1/4 cup orange juice
2 Tablespoons Balsamic Vinegar
1 Tablespoon Dijon mustard
2 Teaspoons honey

Place ingredients in a jar or plastic container with a tight fitting lid and shake until completely combined.

Makes 5 servings

17 Calories
1 gm fat
0 Cholesterol
36 mg sodium
3.8 gm carb
.2 gm protein

This stuff is delicious! I served it earlier in the day to 4 & 5 year-old's during a vegetable promotion class and many of them really liked it as well. I served it with broccoli and cauliflower pieces, they enjoyed their mini "trees".