Mashed Cauliflower and Kale for Thanksgiving.

I’m grateful for delicious local produce.

Hello everyone! It’s Tiffany from The Nesting Project back again to share a delicious side dish for your Thanksgiving table, mashed cauliflower and kale.  A month ago I was excited to write about Oxfam’s GROW method and how eating locally and seasonally can be an amazing adventure. I am privileged to be able to do a Thanksgiving post in honor of the GROW method thanks again to my neighbor’s Community Supported Agriculture (CSA) box. She has continued to hand off leftover produce from her box and I’ve been busy creating recipes to utilize them.  What better time to put this into practice than this week: one of the biggest eating holidays of the year.

So in this installment we have cauliflower and kale making an appearance for my Thanksgiving table. One of my favorite side dishes is mashed potatoes. It’s comforting and delicious. In the grand scheme of things it doesn’t have ton’s of nutrients though. So why not achieve the same comfort food equivalent with a few new ingredients. Cauliflower is a great substitution to achieve the velvety texture of a mashed potato. It’s also in season. Kale is another great seasonal green that you can add to it and it’s also packed with Vitamin A. It’s a great way to sneak greens into your diet. First you roast everything together with some olive oil and 4-5 cloves of garlic and then you blend them with a little warm milk and Parmesan cheese. I challenge you to tell me this dish isn’t as comforting and it’s straight from my CSA (well my wonderful neighbor’s CSA) box, grown from our local Tant Hill Farm. I hope you enjoy it and have a wonderful Thanksgiving!

Mashed Cauliflower & Kale

4-5 small heads or 1 large head of Cauliflower

1 large handful of roughly chopped Kale

4-5 cloves of garlic peeled

1/2 cup warm milk

1/2 cup Parmesan cheese

Olive Oil

Salt & pepper

Heat oven to 400 degrees. Break up Cauliflower (see pic 2)  and add Kale, and garlic cloves to a large bowl. Drizzle olive oil over them until everything is lightly coated. Spread onto sheet pan and lightly season with salt and pepper. Stick into oven for 30 minutes. Take out the sheet pan and put aluminum foil over it for about 10 minutes. Put entire mixture into blender or food processor with warm milk and Parmesan cheese and pulse until smooth. (If you want you can add another 1/4 of milk if you want it more smooth and less thick) Check to see if you need to add a bit more salt or pepper. Serves roughly 2 people as a side dish so make sure to double/triple it if you want to use it for a large crowd!

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