Mashed Cauliflower with Parmesan

So there’s no better time do a little Spring cleaning than the middle of Winter, ya know what I mean?! No but seriously, I know it’s not even close to Spring but with the new year comes the perfect time to declutter and that’s just what I’m doing. I’ll be honest I lost sight a little with my blog toward the end of the year and felt sort of disappointed in myself for doing so. So rather than approach 2018 with lofty resolutions which I’ll most likely just not follow through with, just being honest here, I’ve decided to start by cleaning up the old and giving myself a fresh outlook for The Happy Hungry Yogi in the year to come.

So, as we are well into January and speedily approaching the three year anniversary of The Happy Hungry Yogi…holy cow I can’t even believe it’s been that long!…I’ve decided to clean up the blog a bit. I removed some old recipes I either need to update or ones that just don’t wow me anymore (hey, it happens) AND gave it a little facelift! What do you think? It’s nothing crazy but it’s always nice to change things up a bit. So, with all of the new happenings over here and with the added room to share some exciting new stuff rest assured there will be lots of more yummy headed your way soon. And, I always appreciate feedback and suggestions so if there’s anything you’re interested in seeing me post, recipes, reviews, thoughts, you name it, I’m your girl!

Speaking of clean, this low carb mashed cauliflower with parmesan is so easy and delicious you’ll forget it’s even good for you!


Mashed Cauliflower with Parmesan

Author: The Happy Hungry Yogi

Gluten-free/Nut-free/Soy-free

Serves: about 4-5

Prep time: 10 minutes

Cook time: 10 minutes

INGREDIENTS

  • 1 large head of cauliflower, trimmed and cut into small florets (about 6 cups)
  • 1 tbsp butter (vegan butter will work too)
  • 1/4 c grated parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

INSTRUCTIONS

  1. Add the cauliflower florets and water to a large pot. Cover and steam over high heat until florets are tender, about 10 minutes.
  2. Remove pot from heat, drain excess water, reserving 1/4c of liquid. Allow cauliflower to cool slightly before moving on to the next step.
  3. When no longer steaming, add the cauliflower to a high speed blender or food processor (I used my Vitamix for this step) along with the reserved water, butter, parmesan, garlic powder, paprika, salt and pepper and pulse until smooth.
  4. Serve warm and enjoy!

 

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