We find that it’s possible to get a little too carried away when in the vicinity of mashed potatoesit’s not that we wanted the whole bowl starting out, it just sort of happened. Anyway, we thought it would be a good idea to get creative and find a healthy way to get that same comfort food flavor and feeling from something a little better. Cauliflower! We love cauliflower and, if you don’t already, we’re going to get you love it too!
After trying this dish for the first time, we immediately decided we would find a way to work it into our weekly meal rotationit’s creamy, flavorful and so much better for us than a steaming vat of mashed potatoes. You can have as much of these as you like (you might even end up liking them more than your traditional taters) and not have to feel guilty about it. Who doesn’t love something delicious that’s also good for you?! Try this as a side dish sometime this week and see if you don’t feel the same!
- 1 large head cauliflower, cut into florets
- 1/4 cup parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons low-fat cream cheese, room temperature
- 2 tablespoons low-fat milk
- 1/4 teaspoon garlic salt
- kosher salt and freshly ground pepper, to taste
- fresh chives, optional
- Bring a pot of boiling water to boil.
- Chop cauliflower florets into smaller pieces and add to pot. Cover and reduce heat to medium.
- Cook for 6-10 minutes, or until cauliflower is cooked through and tender.
- Drain cauliflower (if you have a salad spinner, that can be a good way to get rid of excess moisture) or pat dry between paper towels and transfer to a large bowl.
- Add butter, cream cheese and milk to cauliflower and stir to combine.
- Stir in parmesan and season with garlic salt (and/or salt) and pepper.
- Using a potato masher, mash the cauliflower until desired consistency is reached, or use an immersion blender and blend until smooth.
- Serve immediately and enjoy.
Optional: you can garnish with any assortment of fresh herbs or serve as is.
Recipe adapted from Steamy Kitchen