Thursday, December 20, 2012

Mashed Cauliflower

You may have seen a few recipes on Pinterest lately for Pureed Cauliflower.  Basically the idea is to use cauliflower instead of white potatoes, and make mock mashed potatoes.  You may be wondering, what is the point of the substitution since white potatoes make such splendid mashed potatoes?  From a diet standpoint, there are huge benefits.  Cauliflower has about a fourth (!!!) of the amount of calories and carbs as white potatoes.  There are also advantages strictly from a health standpoint too, as cauliflower contains significantly more Vitamin K and C than potatoes.  My husband is not a fan of cauliflower and was very reluctant about trying out this substitution.  To both of our surprise, he loved it.  He said it tasted exactly the same as really good mashed potatoes.  I've made it a few times since then, and I have found that it is vital to puree the cauliflower very, very well, so that the texture is creamy.  It is also vital to make sure that the steamed cauliflower is well-drained (or the water is completely evaporated), or you will end up with a watery taste.  Finally, it really does need that tablespoon of butter to put a richness in it.  Feel free to add cheese if you have calorie room too!

Creamy Mashed Cauliflower
Makes 4 Servings

1 Medium Head of Cauliflower
1/3 Cup Light Sour Cream
1 Tbsp Butter
Salt & Pepper
2-3 Cloves of Garlic (optional)


1. Cut up the cauliflower into evenly sized florets. Fill a large pan up with half an inch of salted water, and add the cauliflower and peeled garlic cloves. Turn heat to medium-high, cover, and cook until cauliflower has softened (about 7-8 minutes), stirring occasionally.

2. Remove the lid, and continue to cook on medium-high until all the water has evaporated  stirring frequently to prevent burning.  Turn off the heat, and transfer cauliflower to a bowl. Using an immersion/hand blender, puree until completely smooth and fluffy.  Alternatively, you can transfer cauliflower to a blender or a food processor and puree.

3. Stir in sour cream, butter, and salt and pepper.  Do a taste test to make sure you have your seasonings right.  Serve immediately.

Serving Size: 3/4 Cup 
Calories: 88
Carbs: 8
Fat: 4
Protein: 4

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