This lovely side dish gives traditional mashed potatoes a run for their money. It would taste great alongside baked chicken, fish, or a warm lentil salad. The cruciferous vegetables, cauliflower, and swiss chard provide detox support for the liver, an added benefit for holiday-season overindulgences.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
1 large head of cauliflower, cut into small florets
4 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/8 tsp. cayenne pepper
Pepper to taste
1 large bunch of swiss chard, tough stems removed and chopped
3 Tbsp. water
3 large cloves of garlic, minced
1/4 tsp. crushed red pepper flakes
1/4 cup pine nuts
salt and pepper to taste