First, the pic that proves I can actually stand again, and walk. Although I guess it should have been a video, but, hey, this is the only shot I had. (In case you missed previous Substack posts, I broke a femur in late May.) Granddaughter, Miss H, and I were out and about in our matching sparkle Chucks, for supper at Amara, in Belmont, which we highly recommend: both the footwear and the restaurant. It’s good to be upright! And of course always good to sparkle, although it’s hard to see in the photo. My Chucks, a gift from H, have all-over sparkle; hers, sparkle butterflies and other critters.
I still don’t last on my feet all day, for sure, but can fake it for shorter periods, and I’m happy to be back doing workouts again with local ladies, as well as PT exercises from Kaiser PT doc.
OK, now for the cauliflower.
Why do I love this whiter-than-white “leafy” vegetable? Truth is, I started bringing cauliflower to the table because I’m an extremely vain diabetic, and cauliflower works beautifully for both conditions, because it’s not a potato. Other than being white, it’s not even close to being a potato, calorie or carb-wise, and it’s full of fiber, potassium and other lovely things. But it can look just like mashed potatoes, act like mashed potatoes, taste even better than mashed potatoes, and be eaten happily and guilt-free instead of mashed potatoes.
Here’s the recipe for Cauliflower Mash from “Brownies for Breakfast,” page 99:
1 fresh head of cauliflower, cut up (just the white part!)
1 cup more or less vegetable broth
2 or 3 oz. feta cheese (or vegan feta)
2 Tbsp. vegan butter or olive oil
Salt and pepper (lemon pepper works great here, as do smoky salt or truffle salt)
Turmeric, 1/2 tsp or more
Nuke the cauliflower in the broth (or cook it in a pot on the stove) until it’s tender, usually 10 to 15 minutes, blend in the blender or food processor with remaining ingredients and season to taste. When you blend it, keep going until it’s smooth, unless you want it more potato-like and a bit lumpy. If you keep blending, it will develop a gorgeous, silky texture
One of my favorite ways to snarf down some Cauliflower Mash is topped with hemp hearts and nutritional yeast flakes to add all that veggie protein we’re supposed to be getting in, along with great color and flavor.
Or howbout some Simple Salmon (page 152) over a glop of Cauliflower Mash, gussied up with some fresh arugula? Easy, fast, company-worthy, soooooo nutritious, and sooooooo good.
Please let me know when/if you try it, how it worked (or maybe not? aaaaaaugh!) and just how impressed your date/inlaws/book club/motorcycle gang were. I live for this stuff, you know.
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