This next recipe might sound a little bit off the wall, though it really is delicious.  We came across this recipe through the book The Rosedale Diet, by Dr. Ron Rosedale. 

This book is full of recipes and information for those looking to reset their metabolism through working against issues of insulin resistance and diabetes (see previous article.)

Not only does it take the non-fiber sugar content of potatoes out of the equation, it adds in cauliflower which has the wonder benefits of indole-3-carbinol (i3c) which is proven to help with estrogen metabolism and possibly cancer prevention.

Serves 4

1 head of cauliflower, leaves and stems removed, cut in to quarters

2 tablespoons of creme fraiche

1/2 stick, or 4 tablespoons, sweet butter

salt (preferably premier pink salt) and pepper to taste

1/2 cup almonds, finely ground in a blender

1/2 cup green onions, sliced thin

1. Preheat oven to 400 degress

2. Boil water in large pan.  Place cauliflower in the boiling water and cook until soft.

3. Remove the cauliflower from the water, drain, and place in a bowel.  Using a hand mixer, add creme fraiche, butter, salt, and pepper to the cauliflower.  Whip until the cauliflower is smooth, or has a consistency of mashed potatoes.

4. Drain the cauliflower mixture in a finely meshed strainer to remove excess water.  “if you dont have a strainer that is fine enough, strain the cauliflower through a non-bleached coffee filter.”

5. By hand, mix in the nuts and green onions.

6. Greese a ring mold with butter.  Add the cauliflower mixture. 

7. Bake for 6 to 10 minutes, until the cauliflower is golden brown on top.

Bon apetite.

Amy Kress

This entry was posted on Sunday, September 23rd, 2007 at 7:06 am and is filed under Rejuven-Eating Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.