Tonight is the second night in a row where we’ve had mashed cauliflower. Here’s how amazing it was:
- You know how you lick the cake batter from the spatula and bowl after baking? I did this with the spoon and food processor.
- The plate that I served the mashed cauliflower looked clean and never used after dinner. We literally licked the plate clean.
It’s such a simple recipe; you just need to try it for yourself. Trust me. I’m about to say something that I never thought I’d say in my entire life…. I think I might actually be able to give up mashed potatoes for the rest of my life, as long as I can have my mashed cauliflower.
I always thought cauliflower was a nasty version of broccoli, but ever since I’ve been experimenting with Paleo recipes, I have a new found love for this wonderful superfood. Isn’t it great that it can serve as a substitute for rice and mashed potatoes? Wonder what else it can replace…
Tonight, I decided to make a juicy ground turkey meatloaf (not Paleo) to serve with the mashed cauliflower. I used Bobby Flay’s recipe as a baseline and made a few tweaks here and there, mainly because I didn’t have some of the ingredients on hand.
Veggie Loaded Meatloaf with Balsamic Glaze
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 5 garlic cloves, smashed with sea salt
- 1 egg
- 1 tablespoon of finely chopped fresh thyme
- 1 & 1/2 lbs of ground turkey (93/7)
- 1 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese
- 3/4 cup tomato sauce (Note: this is a nice substitute for ketchup. I don’t keep ketchup in the house anymore once I realized how much sugar is in it!)
- 1/4 cup balsamic vinegar, plus 2 tablespoons
- Olive oil
- Sea salt and black pepper
- Red pepper flakes
- Preheat oven to 425 degrees (F).
- In a large skillet over medium to high heat, drizzle olive oil and add bell peppers, garlic, and a few pinches of red pepper flakes. Season with sea salt and black pepper. Cook until the vegetables are tender, for about 5 minutes. Remove from heat to cool.
- In a large mixing bowl, whisk the egg and fresh thyme. Add the ground turkey, Panko, Parmesan cheese, 1/2 cup of tomato sauce, 2 tablespoons of balsamic vinegar, and the cooled vegetables. Mix well.
- Place the mixture into a loaf pan. In a separate bowl, mix the remaining 1/4 cup of tomato sauce, 1/4 cup of balsamic vinegar, and a few pinches of red pepper flakes (adjust to your liking based on spiciness!). Pour the mixture over the entire loaf.
- Bake for 1 hour. Remove from oven and let rest for 10 minutes before slicing.
- 1 head of cauliflower, broken into florets
- 8 garlic cloves, sliced
- Sea salt
- Black pepper
- 2 tablespoons of grass-fed butter
- Steam cauliflower, sliced garlic cloves, and sea salt, about 15 minutes.
- Place into a food processor. Add fresh ground black pepper and grass-fed butter.
- Puree until a nice and creamy texture is achieved.