[1] It looks like mashed potatoes, but it’s mashed cauliflower (photo © Chef Wave).

[2] A beautiful head of cauliflower. Don’t throw away the stalk: cut, cook and mash it with the rest (photo © Jennifer Schmidt | Unsplash).

[3] You can use colored cauliflower, of course (photo © Sid Wainer & Son | Facebook).

[4] For more garlic flavor, use minced fresh garlic instead of garlic powder (photo © Tijana Drndaski | Unsplash).

You just can’t eat too many brassicas. The plant family of cruciferous vegetables, Brassica, contains nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). Members include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, horseradish/wasabi, kale, kohlrabi, mizuna, mustard greens, radish, rapeseed/canola, rapini, rutabaga, tatsoi, turnips, and watercress, among others.

It’s easy to eat a cup or more daily of veggies like broccoli and cauliflower, especially if you snack on the raw florets with a yogurt dip.

Thanks to My Chef Wave for the recipe. Here are two related recipes from The Nibble archives:

 
There are more cauliflower recipes below.

February 17th is National Cabbage Day.
 
 
RECIPE: MASHED CAULIFLOWER & GARLIC

The chef used the Intermix immersion hand blender to make whisking the potatoes a cinch.
 
Ingredients

 
Preparation

1. STEAM fresh cauliflower until tender but crisp. If using frozen cauliflower, prepare according to package directions.

2. HEAT the oil in a small saucepan over low heat. Add onion and garlic, stirring often until the onion is softened.

3. ADD the flour, whisking constantly, about 1 minute. Gradually add the milk, pepper, and parsley. Whisk until thick and smooth. Remove from heat and pour over cauliflower.

4. GARNISH with a pat of butter and parsley sprinkled on top. (Tip: because there was parsley in the potatoes, we used dill for the garnish.)
 
 
MORE CAULIFLOWER RECIPES

 
 
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*For more intense garlic flavor, substitute an equal amount of freshly minced garlic. Or, use one medium-sized fresh garlic clove for every 1/8 teaspoon needed. You can also use an equal amount of granulated garlic.