In an attempt to mix up the vegetable scene at the Willis household, I decided to make something entirely different. Knowing good fat, like in olive oil and walnuts, is heart-healthy, these were incorporated too. This side item accompanied baked cheddar and bacon stuffed organic pork chops. Also, kiwi, carrot, and spinach juice was our beverage.
-1 head of cauliflower
-Extra virgin olive oil (organic, first cold-pressed is best)
-½ cup minced onion
-½ cup finely chopped walnuts
-1 tsp dill weed
-1 tsp garlic powder
-1 tsp salt
-Fresh thyme (optional)
First, preheat oven to 380⁰ while chopping the cauliflower into small florets. Toss with olive oil and roast for 30 minutes. While roasting, mince onion, finely chop walnuts, and add to mixing bowl along with dill weed, garlic powder, salt, and eggs. Mix well. When the cauliflower is finished roasting take out and mash into a smooth texture. After mashing, add to other ingredients.
I have a mixer I won years ago at a church bingo social. It works great! I used this to prepare the onion, walnut, and cauliflower for mashing in the cakes. (An example of one is listed below. I think it is a must-have kitchen gadget.) Fry the cakes in olive oil at medium high heat until brown. Top with fresh thyme (optional) and serve with your favorite sauce.