I am definitely not a hoarder. In fact, I’m almost the opposite. I sometimes toss out things that later on I wish I had kept. I tended to be a minimalist before I’d ever even heard of the movement, or those reality shows where they show people who struggle to throw things out. “Stuff” just doesn’t matter to me.
But I am a little bit sentimental about my family and things that revolve around the kitchen. I hold on to those things when they’re given to me, especially if they are useful. Such is the case with my great-grandmother’s potato masher.
I’ve had that potato masher for 20 years, and I will probably have it until the day I die. It’s at least 75 years old, and it’s solid metal. It will outlive me, that’s for sure. And it just makes the best mashed potatoes. I much prefer actual mashed potatoes to creamed ones. There’s just something about the texture.
And, of course, I can use it to mash anything. Here lately, I’ve started mashing cauliflower. My children really like the taste of cauliflower, and I really like that it’s both inexpensive and good for you.
Cauliflower is a good source of magnesium. Studies have linked magnesium deficiencies to ADD and migraines. My boys and I get migraines, and we’re all attention-challenged. I find that when we boost our magnesium intake, it helps. We have fewer migraines, and it’s a little easier to stay on task. And adding mashed cauliflower to meals is a simple way to get more magnesium.
Mashed Cauliflower
- 1 head cauliflower, chopped
- 3 tablespoons chicken broth
- Sea salt, to taste
- Pepper, to taste
- Steam cauliflower until it is completely soft.
- Put the softened broccoli in a bowl. Add chicken broth, sea salt and pepper. Mash or blend.
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I often serve butter with this. If you prefer to avoid butter, ghee is a good substitute. Or just eat it as is.
