Tuesday, May 13, 2014

Garlic Parmesan Mashed Cauliflower

Who loves the taste of creamy, buttery mashed potatoes? Ahhh, I do! However, I am not a fan of all of the carbs and fat that go along with it. Instead, I traded the potatoes for a head of cauliflower and got the same results-with better nutrition. And the best part? You cannot tell the difference!

Garlic Mashed Cauliflower


1 head cauliflower; cut into florets
1 tbsp olive oil
1 clove garlic, minced
1/4 cup grated Parmesan
2 tbsp almond milk
1 tbsp kosher salt
1 tbsp ground pepper


Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, milk, salt, and black pepper.

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