Cooking in water

Several years ago I saw a Rachael Ray episode on Thanksgiving for which she prepared a dish with mashed potatoes and parsnips with spinach and parmesan stirred in.  It sounded so good but I wanted to try using cauliflower instead of potatoes to make it healthier.

Substituting 2 cauliflower heads for the potatoes, it turned out great but was a lot of work. Since then riced cauliflower has become popular so I hunted for a recipe for mashed cauliflower using the riced version–so much easier.  Then I used aspects of both recipes to create this one.

Mashed Cauliflower and Parsnips with Spinach

• 3 Tbs unsalted butter
• 2 16 oz packages riced cauliflower (I used Trader Joe’s)
• 2 cups water
• 4 parsnips
• 1/2 teaspoon salt
• 1/4 cup reserved water from cooking cauliflower
• 1 egg, beaten
• 6-8 oz fresh organic baby spinach or kale or 10-12 ounces fresh spinach…