The holiday season marks the beginning of many delicious dishes and decadent treats that will tempt even the most disciplined to stray from their health and fitness habits. With holiday parties and family gatherings filling up schedules, now is the time to start planning holiday menus that will leave your guests feeling a little less guilty but just as satisfied this holiday season!
To help you stay on your health and wellness grind over the next few months, the Health Coach Institute, the first online learning platform which teaches individuals how to turn their passion for holistic living into a career, is sharing some healthy, yet tasty recipes – roasted garlic and chive cauliflower mash and vegan eggnog!
Mashed potatoes is as heavy a dish as it is tasty. It’s typically rich in dairy like butter, half and half, cream cheese, sour cream or Parmesan cheese. Super rich stuff to add to potatoes, which produce allergies in some people sensitive to nightshades. This lighter alternative substitutes potatoes with cauliflower and is gluten-free, dairy-free, vegan and paleo. And the olive oil, fresh herbs and roasted garlic make it not just delicious but nutritious.
- 1 bulb roasted garlic
- 1 head cauliflower
- 2 cups low-sodium vegetable stock (you may need an extra cup if you have a large head of cauliflower)
- Coarse salt, to taste
- Freshly-ground black pepper, to taste
- 2 tablespoons diced fresh chives, plus more for garnish
- 2 tablespoons olive oil, plus more for drizzling
- To roast the garlic: Preheat oven to 400 degrees F. Cut the top off the garlic bulb to expose the cloves. Place the cut bulb on a large piece of aluminum foil and drizzle with olive oil and salt. Gather the edges of the foil and press together to completely encapsulate the garlic. Bake for 30 minutes or until the cloves are completely soft. Unwrap the garlic bulb and squeeze the roasted garlic out of each clove into a bowl.
- Coarsely chop the cauliflower. Add the chopped cauliflower and two cups stock to a medium sauce pan. Bring to a boil. Turn the heat down to low and simmer for 15 minutes or until the cauliflower is tender.
- Remove the cauliflower from the pot with a slotted spoon.
- Add the cauliflower to a food processor along with 2 tablespoons stock, 2 tablespoons olive oil, roasted garlic, salt and pepper. Process until combined – add more stock if needed for desired consistency.
- Stir in the fresh chives. Garnish with additional chives and a heavy drizzle of olive oil. Trust me on the heavy drizzle. It's amaze-balls.