Holiday dishes don’t have to weigh us down, and there are a variety of ways to have all the satisfaction of a big, warm holiday meal, without all the calories that come with it. If you still want to have the gravy and a pile of mashed veggies to smother with it, a mound of this cauliflower-masquerading-as-potatoes will definitely do the trick. Light, fluffy, and full of flavor, this “faux-tato” dish definitely won’t taste like a compromise. Eat up!
1 tbsp. extra virgin olive oil
2 tsp. curry powder
1 medium cauliflower, separated into florets and stem sliced
1 medium apple, peeled, cored, and chopped
1 medium yellow onion, chopped
A pinch of sea salt
A pinch of fresh ground black pepper
1 cup of seasonedfork garden stock
In a large cast-iron pan, heat the extra virgin olive oil over medium heat until it shimmers. Add the onion, apple, and cauliflower, then season to taste with curry powder, salt, and black pepper. Mix thoroughly, until everything is coated with the oil and spices. Stirring frequently, cook for about 8 minutes, then turn the heat down to low and add the cup of water. Cover and cook for an additional 10-15 minutes, until the cauliflower is completely tender.
In a food processor, pulse all the pan contents until the mixture is creamy and thick, like mashed potato consistency. If needed, drizzle in more stock, but be careful not to use too much, as you want to maintain the consistency of mashed potatoes. Taste for seasoning, and add more curry, salt, or pepper if desired.
Serve warm in place of mashed potatoes for a low-carb, healthy side dish, or cover and store in the refrigerator for up to 4 days.