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1 or 2 bags frozen cauliflower (or 1 large head)
1 oz non-fat milk (from your morning coffee allowance)
4-6 tsp olive oil
1-2 tsp or more dry rosemary
Garlic (I grind about 1/4 to 1/2 teaspoon dry garlic, but you can use fresh or garlic powder to your taste)
Sea Salt & Pepper
1-3 tsp horseradish (I use paste from a tube)

1. On baking paper on an oven tray, lay out cauliflower. (I use 2 bags of frozen and save 1/2 for another meal.)
2. Spray the cauliflower with Olive Oil (recommended) or “I Can’t Believe Its Not Butter” or PAM non-stick cooking spray.
3. Sprinkle on rosemary, salt, pepper and garlic.
4. Roast at 200C until golden (about 15-20 min, but can be less or more depending on your oven)
5. In a blender or food processor, add 4-6 tsp olive oil.
6. If desired, add a little more rosemary and spices to the oil.
7. Add in roasted cauliflower.
8. Add in horseradish
9. Pour milk on top and blend until creamy. (You will most likely need to turn off the blender and stir, then start again to ensure a creamy blend. You can add a little more milk if needed, but dont add too much or the potatoes will become runny which you dont want.)
10. Taste and add sea salt/ pepper if needed. (I use herbamare spicy, white pepper, black pepper, and rose pepper)
11. You can put in a bowl and beat with a hand beater if you want it extra fluffy.
12.Add fresh parsley for garnish


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