Mashed Cauliflower Bowl

Total prep/cook time: ~30 min. Serves 4.

*Vegetarian; gluten-free

Ingredients:

• 2 medium heads of cauliflower, stems and cores removed
• 10 oz baby spinach
• 1 cup julienned sun-dried tomatoes packed in oil, drained
• 1/2 cup walnuts
• 1/2 cup shredded parmesan or romano cheese
• 2 tbsp olive oil, divided
• Garlic salt or sea salt to taste
• Black pepper to taste

Directions:

1. Cut cauliflower into florets and discard or save the stems. Steam for 10-12 minutes until fork tender. Do not overcook or the end result will be mushy; if you undercook it the “mashed potatoes” will be grainy. Check the cauliflower at 10 minutes to check the texture – it is done if a fork can pierce it easily.
2. While cauliflower is cooking, heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach by the handful and toss until it wilts, 3 to 5 min. Season with salt and pepper.
3. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add 1 tbsp olive oil and reserved water, 1 tbsp at a time, and puree until smooth.
4. Season with pepper and garlic salt or sea salt to taste. Transfer to a mixing bowl and stir in mix-ins (sautéed spinach, sun-dried tomatoes, walnuts, and cheese), or divide portions into bowls and top with mix-ins, and serve!

More ideas like this:
Although often overlooked, cauliflower is a healthy food that can be easy to work into your diet. For a snack, eat raw florets alone or with a healthy dip such as hummus or guacamole. For an easy side dish, steam cauliflower and serve it with parsley as a garnish, or roast it in the oven with balsamic vinegar for flavor and olive oil for heart-healthy fats. Add cooked cauliflower to casseroles or soups to make them more filling without adding many calories.

Nutrition Information (per 1 serving):
Total calories: 321 cal
Total fat: 23 g
Saturated fat: 5 g
Sodium: 470 mg
Total carbs: 22 g
Dietary fiber: 9.5 g
Protein: 14 g