This savory side dish is a healthy stand-in for mashed potatoes. Vary it by adding shredded low-fat cheese or chopped fresh herbs.
- 8 cups bite-size cauliflower florets (about 1 head)
- 4 cloves garlic, crushed and peeled
- 1/3 cup buttermilk or equivalent buttermilk powder
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
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).
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
108 calories; 7g total fat; 2g total saturated fat; 3mg cholesterol; 342mg sodium; 10g carbohydrates; 5g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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