Sometime you just long for a little bit of comfort food, something that reminds you of Thanksgiving and Christmas dinners. Forget the mashed potatoes, this mashed cauliflower will give you the warm feelings of goodness without the insulin spikes.
1 medium head of cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
1 to 2 tablespoons of extra virgin olive oil
Himalayan Pink salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil.
Add the cauliflower to the boiling water and cook until it is very tender, about 10 minutes.
Take about a ¼ of a cup of the cooking water and keep to the side.
Drain the rest of the water and transfer the cauliflower to a food processor.
Add the oil and the ¼ cup of cooking water and puree the cauliflower until smooth. Or, if you feel like taking out some anger, then you can mash the cauliflower with a potato masher or for an extra arm workout, you can use a fork.
Season with salt and pepper to taste, and then serve up as a side dish.