Creamy Mashed
Cauliflower
From EatingWell:
February/March 2005, The EatingWell Diabetes Cookbook (2005)
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.
4 servings, 3/4
cup each | Active
Time: 15 minutes | Total
Time: 30 minutes
Ingredients
- 8
cups bite-size cauliflower florets (about 1 head)
- 4
cloves garlic, crushed and peeled
- 1/3
cup nonfat buttermilk (see Tip)
- 4
teaspoons extra-virgin olive oil, divided
- 1
teaspoon butter
- 1/2
teaspoon salt
- Freshly
ground pepper to taste
- Snipped
fresh chives for garnish
Preparation
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.
Nutrition
Per serving :
107 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 3 mg Cholesterol; 10 g Carbohydrates;
5 g Protein; 4 g Fiber; 339 mg Sodium; 288 mg Potassium
1/2 Carbohydrate Serving
Exchanges:
2 vegetable, 1 1/2 fat
Tips & 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.