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Mashed cauliflower is so creamy and good – it closely mimics mashed potatoes in texture and taste, but it is so much healthier. I rarely make mashed potatoes anymore – this is definitely a great alternative.
Makes 4 servings
New quantity:
Total time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Ingredients
1 medium head cauliflower
2 tablespoons Greek yogurt, plain low fat (I use Voskos)
1 tablespoon extra vurgin olive oil
2 garlic cloves, minced
1/4 cup grated Parmesan
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
1. Microwave the cauliflower (a trick I learned from one of jeffrey steingarten’s books): wash it, towel dry, wrap in plastic wrap, place in the microwave and microwave on high 8-10 minutes, until tender. You’ll know when it’s done by the smell!
2. Meanwhile, mix the other ingredients in a small bowl. Transfer to food processor, using a spatula to scrape everything off the bowl and into the food processor bowl.
3. When the cauliflower is done, carefully remove plastic wrap (it will be hot). Work quickly – cut into pieces using a sharp knife, and transfer to food processor. Process the still-hot cauliflower with the other ingredients, just until smooth. Serve immediately.
Nutrition per Serving
Calories 100.3
Total Fat 5.7 g
Saturated Fat 1.8 g
Cholesterol 5.4 mg
Sodium 452.6 mg
Total Carbohydrate 8.2 g
Dietary Fiber 3.6 g
Sugars 0.3 g
Protein 6.2 g
Weight Watchers Points Plus: 3 points
