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      1. About Kidney Disease
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      1. Home
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      3. Recipes
      4. Creamy Mashed Cauliflower

      Creamy Mashed Cauliflower

      Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Side

      Creamy Mashed Cauliflower

      Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Side
      3 cups
      Prep time: 15 minutes
      Total time: 30 minutes

      Description

      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.

      Directions

      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.)
      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.

      Tips

      • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk,” the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk; let stand for about 10 minutes before using.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories108 cal
      • Total Fat6.7 g
      • Saturated Fat1.5 g
      • Cholesterol3 mg
      • Sodium359 mg
      • Carbohydrate Total10 g
      • Protein4.4 g
      • Phosphorus85 mg
      • Potassium319 mg
      • Fiber4.3 g
      • Calcium61 mg
      Share this

      Ingredients

      • 8 cups bite-size cauliflower florets, (about 1 head)
      • 4 cloves garlic, crushed and peeled
      • ⅓ cup nonfat buttermilk
      • 4 teaspoons extra-virgin olive oil, divided
      • 1 teaspoon butter
      • ½ teaspoon salt
      • Freshly ground pepper to taste, to taste
      • Snipped fresh chives, for garnish

      Ingredients

      • 8 cups bite-size cauliflower florets, (about 1 head)
      • 4 cloves garlic, crushed and peeled
      • ⅓ cup nonfat buttermilk
      • 4 teaspoons extra-virgin olive oil, divided
      • 1 teaspoon butter
      • ½ teaspoon salt
      • Freshly ground pepper to taste, to taste
      • Snipped fresh chives, for garnish
      • 8 cups bite-size cauliflower florets, (about 1 head)
      • 4 cloves garlic, crushed and peeled
      • ⅓ cup nonfat buttermilk
      • 4 teaspoons extra-virgin olive oil, divided
      • 1 teaspoon butter
      • ½ teaspoon salt
      • Freshly ground pepper to taste, to taste
      • Snipped fresh chives, for garnish

      Description

      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.

      Directions

      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.)
      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.

      Tips

      • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk,” the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk; let stand for about 10 minutes before using.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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