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June 10th, 2012 
FAKE NEWS for the Zionist agenda
© Jerry James Stone via iPhone
The best recipes are the ones that are not only tasty and simple, but in my opinion, don’t waste a lot of food either. That is what I love about this Purple “Mashed Potatoes” recipe I did for KQED a month back. This recipe actually uses the leaves from the cauliflower plant to create a pesto, so no need for extra gravy. Just top your “mashed potatoes” with it! Since I use dried garlic in this recipe, which definitely gives the dish a bit of a kick, I suggest you pair this recipe with a crisp Sauvignon Blanc.
Here is what you will need:
- 1 Cauliflower
- Pine nuts (about 1/8 cup)
- Extra virgin olive oil
- Garlic powder (optional)
- Sea salt (optional)
Want to know why I chose a purple cauliflower? One, it is pretty. Secondly, purple cauliflower has a sweeter and nuttier taste. It’s subtle but it is there. And since I was going to use pine nuts in my pesto, I figured it would pair nicely. And it did. Yum!
© Jerry James Stone via iPhone
1. Remove the cauliflower’s leaves and chop the head and the stalk.
I prefer to clean cauliflower after it has been chopped. It’s all those nooks and crannies.
© Jerry James Stone via iPhone
2. Using a large mixing bowl, cover the cauliflower with about an inch of cold water and add 1 tablespoon of vinegar. It helps get the dirt out. Let it soak for about 15 minutes and then rinse it thoroughly. You don’t want your “mashed potatoes” to have a vinegar aftertaste.
3. Bake the cauliflower (any parts that aren’t leafy) for about an hour at 350 degrees until it is very tender.
© Jerry James Stone via iPhone
4. To create the pesto, finely chop the leaves and the pine nuts, and combine them with some olive oil in small mixing bowl. You want to use just enough olive oil to coat the ingredients.
© Jerry James Stone via iPhone
5. Once the cauliflower is done baking, puree it in a food processor or mash it.
6. Mix in some garlic powder and salt.
While I use fresh garlic 99% of the time, I really wanted the flavor you find in garlic powder for this recipe. I do something similar in my pasta sauce. I will use both fresh oregano and dried oregano; they taste different but add something special to the dish.
© Jerry James Stone via iPhone
You can serve the cauliflower now by finishing it with the pesto or serve it twice-baked as I did in the video.
Enjoy!
© Jerry James Stone via iPhone
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