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Creamy Mashed Cauliflower
Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 8 cups bite-size cauliflower florets, (about 1 head) | 1 teaspoon butter | |
| 4 cloves garlic, crushed and peeled | 1/2 teaspoon salt | |
| 1/3 cup nonfat buttermilk, (see Tip) | Freshly ground pepper, to taste | |
| 4 teaspoons extra-virgin olive oil, divided | Snipped fresh chives, for garnish |
directions
Prep:
15 min
Total:
30 min (Quick)
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1
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
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2
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
notes
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
nutritional information
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