I do my best to be an equal opportunity vegetable lover, but the thing is- all vegetables are not created equally. I will spare you my thoughts on organic vs. conventional, mineral depleted soils, and a little problem called genetic modification for another day and instead just talk about the potato.
Potatoes are a staple food and the number one crop world wide. There is nothing that wrong with the potato by itself, but it’s all the things we do to the potato to turn it into a comfort food, a go-to junk food, a convenience food, and a surface to cover in cheese curds, sour cream, gravy, bacon and who knows what else. The problem with the potato is mainly that we turn them into heavy, blood sugar spiking, high calorie garbage in our diet.
Potatoes are high on the glycemic index and therefore can be a no-no food for those with insulin resistance, and Type II Diabetes (Is it a coincidence that it is the number one crop in the world and Diabetes rates are reaching for the stars?). The potato is also part of the nightshade family of vegetables. These include peppers, eggplant, and tomatoes. The nightshade vegetables contain a chemical called solanine that has pro-inflammatory properties. Now, do you know anyone over the age of 35 that doesn’t have some kind of inflammatory issue (that would be any condition that’s name ends in ‘itis’ like arthritis, colitis, conjunctivitis, bronchitis)?
Cauliflower on the other hand could kick the potato in a nutrient dense-off like it was going out of style. Cauliflower is a vitamin C powerhouse, and a super cancer fighter. So in response to common requests of how to healthify comfort foods, I present you with Better Than Mashed Potatoes Cauliflower. I promise you, they are as huggabley comforting as the real thing! And they are amazing when dressed to the nines with home-made ketchup.
Better Than Mashed Potatoes Cauliflower
1 head of Cauliflower, broken or cut into pieces
1 clove of garlic, peeled and thinly sliced
2 Tbs Extra Virgin Olive Oil
Salt and pepper to taste
- Steam cauliflower with garlic for about 10 minutes, or until cauliflower is slightly soft, but not mushy
- Allow to cool for five minutes
- Place cauliflower, garlic, olive oil, salt, and pepper into food processor, use a hand held blender or an old school potato masher and mash away.
- Serve away and we can keep this little secret between you and me. See if you can pass it off on the potato lovers.