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    Thrive On

    Creamy Mashed Cauliflower

    Low PhosphorusLow ProteinVegetarianDiabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerSide
    3 cups
    Active time: 15 minutes
    Total time: 30 minutes

    Nutrition Per Serving

    • Calories108 cal
    • Total Fat6.7 g
    • Saturated Fat1.5 g
    • Cholesterol3 mg
    • Sodium359 mg
    • Carbohydrate Total10 g
    • Protein4.4 g
    • Phosphorus85 mg
    • Potassium319 mg
    • Fiber4.3 g
    • Calcium61 mg

    Ingredients

    • 8 cups bite-size cauliflower florets, (about 1 head)
    • 4 cloves garlic, crushed and peeled
    • ⅓ cup nonfat buttermilk
    • 4 teaspoons extra-virgin olive oil, divided
    • 1 teaspoon butter
    • ½ teaspoon salt
    • Freshly ground pepper to taste, to taste
    • Snipped fresh chives, for garnish

    Description

    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.

    Directions

    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.

    Tips

    • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk,” the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk; let stand for about 10 minutes before using.
    © Meredith Operations Corporation. All rights reserved. Used with permission.