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

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.