I have seen a lot of recipes for mashed cauliflower. People claiming they make a great low carb substitute for mashed potatoes. I was not buying it. Not for one second. I envisioned a lumpy, spongy, beige mess floating in a watery liquid. Blah. 

First off I am not a huge fan of cooked cauliflower. It always seems to generate a bad smell and is very easily over cooked. I like it raw and in certain Indian dishes where the spices are so rich they could cover any bad smell/taste. Second I really like mashed potatoes. Why mess with a good thing? One good reason: because you have a head of cauliflower than needs to be eaten before upcoming vacation. I cannot stand to waste food. I have been burned by this rational before. Kale chips: love chips, love kale, hate kale chips.

I tasked Braden with finding a recipe and getting started while I was on my way home from work. Braden also not a fan of cooked veg in general, was sending disapproving vibes via text message. We powered through. He choose a Mock Garlic Mashed Potato recipe adapted from here.

Ingredients:

• 1 medium head cauliflower
• 1 tablespoon light cream cheese (optional)
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic (we used roasted garlic)
• 1/8 teaspoon freshly ground black pepper 
• 2 tablespoons butter or margarine
• 1/2 teaspoon chopped fresh or dry chives, for garnish (optional)

Directions:
Set a stockpot of water to boil over high heat.

Wash and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, butter or margarine, and pepper until almost smooth.

Garnish with chives, and serve hot.

So yeah. Really, super wrong on this one. I didn't even bother taking real photos because I was so sure this was going to be a flop (sorry only iPhone photos). It was amazing. Great texture, taste, no bad smell, no weird watery puddle. We all (kids included) had seconds. Probably because we only took a small serving initially, because say it with me: we thought we would kind of hate it. Hudson reported they tasted like pizza, not accurate, but OK. I had intended to post a different recipe that I love, but this trumped it. It was very close to the real thing and a little faster too.

Put it on your to try list. A great way to add more veggies into your diet, you are going to want to eat a lot of this. If you are looking to reduce the amount of simple carbohydrates in your diet this is for you. The nutritionals for the above recipe vs the same recipe using potatoes (based on four 225 g servings):
                                       
                                      Mashed Caulifower                                               Mashed Potato
Calories                      140                                                                                267
Fat                                 8.6 g                                                                             8.6 g
Carbohyrdate         11.6 g                                                                            42.3 g
Fiber                            5.3 g                                                                              3.8 g
Protein                       6.8 g                                                                              6.2 g

Looks like we are going to be eating a lot more mashed cauliflower and I am for sure looking forward to it. I was wrong and I can admit it.

I feel like I have been gone forever. There has been a lot going on since my last post. Of course there has been Christmas and New Years. Happy 2013! Spending Christmas with a 2 and 3/4 year old was magic. Kids bring back so much excitiment and pure joy. Sawyer was more than happy to bask in the choas of wrapping paper and boxes and enjoy the orange in his stocking. 

I have become a resolution person in the last few years. Not typical resolutions or world changing things, more daily life things. My last three years' resolutions have been: 

• Accessorize more. I already owned the stuff, so I decided to use it
  
• Compliment people, out loud. When I noticed something about someone that I liked/loved I was just making little mental notes. Telling people feels a lot better. I am the weird girl telling people they have amazing eyes, the best curls, a generous spirit, a thoughtful gift giver, the longest eyelashes.
• Accept invitations. My gut reaction is to turn down invites for whatever reason. When we moved back to the Island I decided it was time to get out there and go. So far only one "wish I had of said no".

2013's hasn't come to me yet. I will keep you posted.

The other big change is that I am back at work and Braden is on paternity leave for 8 weeks. Daddy daycare. I feel so lucky that my boys get to spend this time with their Dad. It also gives us a look into each other's worlds. Working full time I miss the little moments of the boys' day. Hugs and kisses before naps, laughing over lunch and impromptu art sessions. Braden, being home full time, is realizing it is amazing to spend time with your children but there are challenges that go with it. When to shower, how to fit in physical activity and why are there so many socks missing after laundry? I think he is doing an amazing job. Hudson looked at me the other day and said "Mommy go to work now, and Daddy stays home. It's fun". I think that is the vote that counts. 

Around this time of year I am pretty done with all the rich food, desserts, chocolates, and drinks. I need a break. I started flipping through my Spilling the Beans cookbook while drooling. My mother-in-law gave me this cookbook last year for Christmas and I love it. It has so many inspired ways to use beans, my favorite high fiber, low cost, high protein food. I eventually decided on Curried Sweet Potato, Carrot and Red Lentil Soup.

Ingredients:
2 Tbps canola oil
1 onion, chopped
1-2 garlic cloves, crushed
1 Tbsp grated ginger (I opted for none)
1/2 cup dry red lentils
1 medium sweet potato, peeled and cut into chunks
2 carrots, peeled and chopped
2 tsp curry paste or powder
4 cups low sodium chicken or veggie stock
salt to taste
plain low fat Greek yogurt for serving

Directions:
In a large saucepan heat oil over med-high heat. Saute onion, garlic and ginger for about 5 minutes. Add lentils, sweet potato, carrot, curry paste, stock, and salt along with a cup of water. Bring to a boil, turn heat down, cover, and simmer for 30 minutes until the vegetables are tender. 

Use an imersion blender to puree. Serve with a dollup of sour cream or Greek yogurt.  

This is just what I needed. The whole family loved it. I used an orange curry paste that is pretty mild. You may have to adjust the curry powder or paste based on your desired level of spice. I love using lentils because they cook up pretty fast compared to other dried beans, making this an easy weeknight soup.

So holiday food gone as well as all the Christmas decorations. Our house looks a little bare and drab. Maybe 2013 resolution will be adding more colour...to my house and my wardrobe. Grey is always calling to me though. I will keep you posted.