Perfect for people who are trying to eat low glycemic load foods, these mashed “potatoes” are packed with nutrients from kale and cauliflower. If you’re in the mood to splurge, try adding a bit of butter (though not too much, as they will get oily) or granted organic cheese. I recently served this with sauted organic chicken and Brussels sprouts in a white wine reduction.

Mashed “potatoes”

2 c cauliflower florets
1/2 c kale, washed and torn into large pieces
1-2 tsp olive oil
salt and pepper to taste

Roughly chop cauliflower into small pieces. Place cauliflower into a pot of boiling water; simmer until tender (5-7 minutes); add kale the last 1 minute of cooking time. Drain and place on a paper towel of kitchen towel to remove excess water. In a food processor, add cauliflower, kale, salt, pepper, and 1 tsp olive oil. Puree until it reaches the desired consistency. If you need more liquid, add the additional teaspoon of olive oil. (If desired, add a dab of butter and 1/4 c or so shredded cheese and stir well). Serve warm.