Cauliflower Mashed Potatoes

When grocery shopping for healthier food options, don’t dismiss cauliflower. Cauliflower is a part of the plant family that includes broccoli, Brussels sprouts, cabbage, collard greens, kale, kohlrabi, and savoy. And just like its relatives, cauliflower packs a nutritional punch. It is low in carbohydrates and fat and high in dietary fiber, folate, and vitamin C. And it contains carotenoids and phytochemicals. This veggie offers antioxidant, cancer-fighting, and heart-healthy benefits.

If you’re one of the people who have only had bad experiences with cauliflower (think overly boiled, mushy cauliflower), you’re in for a treat if you give cauliflower another chance. Cooking methods include boiling, frying, roasting, and steaming. One popular way cauliflower is adored by people looking to lose weight is by making cauliflower mashed potatoes. It may sound unusual, but once you taste it, you’ll get it. Here’s a recipe.

Cauliflower Mashed Potatoes

Ingredients

  • 1 medium head of cauliflower, cleaned and cut into small pieces
  • 1 tablespoon cream cheese, softened
  • ¼ cup grated Parmesan
  • ½ teaspoon minced garlic
  • 1/8 teaspoon chicken bullion
  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon chopped fresh or dry chives, for garnish
  • 3 tablespoons unsalted butter

Directions

Boil water in a stockpot that is set over high heat. Add cauliflower pieces to boiling water; cook for 5 minutes or until well done. Drain. Using paper towels, before the cauliflower gets cool, pat the cauliflower dry. Place cauliflower, cream cheese, Parmesan, garlic, chicken bouillon, and pepper in a food processor; puree until almost smooth. Spoon cauliflower mashed potatoes into a serving bowl. Garnish with chives, and serve with butter. Note: If you do not have a food processor, you can place cooked cauliflower in a bowl and use an immersion blender to puree. SERVES 4