Cauliflower, another cruciferous vegetable is in the same plant family as broccoli, cabbage and kale. Keep the cauliflower in an open plastic bag, stem side down to prevent moisture
from pooling on the florets. Wash cauliflower just before serving. Cauliflower should be prepared with in the first 3 days after pick-up. If you are not ready to serve it. Steam it to bring it to a holding point for use in a recipe a couple of days later. Less carbs than mashed potatoes….
1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
1 to 2 tablespoons extra virgin olive oil
Sea salt and ground black pepper to taste
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper, top with fresh herbs and cheese to taste, serve.
From: whole foods