I mean, it’s only a recipe for savory, creamy, mashed-potato-esque cauliflower. In the span of exciting events, in all the world, I doubt very many of them ever involved the humble cauliflower. This is a good moment for humanity.
Truth is, I’m really so very glad you care about this post– and that you care about this blog at all. It keeps me writing and working. Without caring, involved, vocal support, I would not feel anyone really needed this work I do, and then I would probably do a lot less of it. So thank you, genuinely, for caring. There are a whole lot of writers and thinkers to care about in this world, and the fact that you would spare any little bit of your time for my thoughts is just so moving to me.
Lets get back to cauliflower! I’ve only posted about it’s loveliness once, in a beloved post about roasted sweet potatoes and cauliflower. It really should get more attention in the vegetable world; cauliflower is versatile comfort-food. It can be served crunchy, creamy, or somewhere in between, with a flavor so sweetly neutral, it truly becomes whatever you want it to be.
Cook this up, and enjoy heartily. It is healthy, tasty, and simple– what good food ought to be.
- 1 large head of cauliflower
- 1 small head of broccoli
- lemon juice
- fresh cracked black pepper
- soy milk (or broth, water, or cow’s milk)
Chop your broccoli and cauliflower into manageable pieces, being sure to remove the leafy core of the cauliflower. The stem and leaves can be left on the broccoli. Put veggies in a large pot, and cover with water. Boil until fork tender, about 7-10 minutes. Strain veggies, and add them back to your pot. Just as in making mashed potatoes, do the mashing and adding liquid dance, just a tablespoon at a time, until a nice creaminess starts to take shape. Throw a few fresh cracks of pepper in there, and a large squeeze of lemon (It makes all the difference for some reason). Presto! Try not to eat it all at once. (You could add salt, I’m trying to leave it out when it isn’t so necessary.)