Several years ago — long before the South-Atkins-Paleo-Beach-Whatever diet caught on — I ordered dinner at a fancy restaurant in Santa Fe. I don’t remember what I ordered. I remember the side dish that came with it: a scoop of something soft, yellowish-white, smooth and very buttery, with a slightly sweet undertone that wasn’t quite like anything I’d ever had. I assumed it was mashed potatoes with something fancy added to it.
What I had on my plate was a two-ingredient dish that tasted better and had a higher nutritional content than any mashed potatoes I’ve ever had.
Pureed cauliflower is so easy, I’m not sure it’s even legitimate to call it a recipe, but it’s so cheap and tasty and nutritious that I’d be remiss if I didn’t share it.
1 bag frozen cauliflower
1/4 c. margarine (we like Earth Balance, but the cheap stuff is fine, too)
Put the cauliflower and about a tablespoon of water in a covered dish and nuke until tender. I usually let it go about five minutes and then check it. If it’s not quite tender, add a minute and check it again. Repeat as needed.
Dump the cauliflower and the margarine into a food processor and puree into a smooth paste.
Serve plain or top with Daiya cheddar-style shreds, Tofutti sour “cream” and a handful of chives or scallions. Add a side of sauteed mushrooms and a big salad, and you’ve got a pretty good meal.