'How Dare You Call Me Potato' Smashed Herbed Cauliflower

mbg Class Instructor & Yoga Teacher By Kathryn Budig
mbg Class Instructor & Yoga Teacher
Kathryn Budig is an internationally celebrated yoga teacher and author. She she trained at Yogaworks in Los Angeles under Maty Ezraty and Chuck Miller.

Nothing says ‘I love you’ like a perfect bowl of mashed potatoes. Or is that diamonds? Either way, in my world, comfort comes in a heaping pile of spud-mashed goodness. Being that I’m off gluten and in the middle of a cleanse, I had to go for the next best and highly convincing thing—cauliflower. This fiber rich veggie will delight you with it’s flavor and leave you feeling light and clean—and full of love!

1 head cauliflower, steamed

3 garlic cloves, still in skin, smashed

1 bay leaf

1 lemon, juiced

1/2 lemon

2 T extra virgin olive oil

zest of one lemon

2 heaping T nutritional yeast

good pinch sea salt and black pepper

small handful Italian flat leaf parsley, chopped

4-5 large basil leaves, julienned

Place a steamer on the stove with about 2 inches of water. Place the bay leaf, 3 garlic cloves and 1/2 lemon into the water. Trim the stem and leaves of the cauliflower and place in the steamer for 20 minutes. During the steaming process make your dressing. Mix the lemon zest, juice, olive oil, parsley and basil leaves in a small bowl. Whisk in the nutritional yeast right before using. Remove from pot and place into a large bowl. With a potato masher or large fork, smash the cauliflower to a pulp. Pour dressing over the cauliflower and fold in until evenly combined. Season with salt and pepper and additional nutritional yeast if desired.

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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility,...
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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author...
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