"But I don't like cauliflower" recipes you'll LOVE

Cauliflower is an excellent source of Vitamin C and a good source of Vitamin K, Folate, Choline, Vitamin B6 and Potassium.

No Oats Oatmeal
FROM: HEALTHYLIVINGHOWTO.COM
(minor modifications made to the recipe)
Prep Time: 5 minutes
Cook Time: 12 minutes
Serves: 1-2

Ingredients

• 1 c. *Riced Cauliflower, Packed
• 1/3 c. Canned Coconut Milk 
• 2/3 c.  Water
• 2 Large Eggs
• 2 Tbsp. Golden Flaxseed Meal
• 2 tsp. Cinnamon
• Pinch of Salt
• Liquid Vanilla Stevia (to taste) 
• Choice of Toppings

Directions

*First things first, you need to “rice” your cauliflower. If you have a box grater, simply grate the cauliflower down to the stem or you can use a VitaMix, BlendTEC blender or a really good blender which and puree the whole cauliflower. Cut the cauliflower into chunks, add to canister, then add enough water until the cauliflower “floats” off the blade. With the lid on, pulse a few times until all the chunks are “riced”. Strain.

1. To a medium saucepan, add riced cauliflower, coconut milk and water.
2. Over medium heat, bring to low boil and cook until cauliflower is tender, about 10 minutes or so.
3. Remove from heat and whisk in eggs, then flax and finally cinnamon.
4. Add sweetener to taste.
5. Top with your choice of toppings, like fresh berries, sliced almonds and a splash of coconut milk.

GARLIC CAULIFLOWER "MASHED POTATOES"
Ingredients

1. 1 large head of cauliflower, cut into florets
2. 1/4 cup  milk
3. Head of garlic
4. Fresh chives, chopped
5. Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
2. Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
3. Add roasted garlic, milk,  and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.

Add in milk slowly, as you may not need that much to achieve desired consistency.  I head of cauliflower will yield enough for 2 people. 

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