Cauliflower Puree with Garlicky Swiss Chard

MEAL TYPE: Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan

MAKES 4 SERVINGS

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.

INGREDIENTS

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

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INSTRUCTIONS

Set a steamer basket in a large pot and fill with water until it reaches just below the basket. Bring water to a boil. Add cauliflower, reduce heat, cover and steam until cauliflower is tender, about 10 minutes.
While cauliflower steams, heat a large skillet over medium heat. Add the pine nuts and toast for about 2 minutes string often. Remove pine nuts and set aside. Add 1 Tbsp. olive oil. Once oil is heated, add the garlic and crushed red pepper flakes. Sauté for about 1 minute, stirring often. Add swiss chard and 3 Tbsp. water. Reduce heat to low and sauté until chard is tender and wilted, about 5 to 8 minutes. Season with salt and pepper.
Once cauliflower is ready transfer it to a high-speed blender. Add 3 Tbsp. olive oil, cayenne pepper, salt, and pepper. Process until smooth.
Place cauliflower in a large serving bowl topped with chard and pine nuts. Season to taste with salt and pepper.

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