Elizabeth Laseter
Active Time
15 Mins
Total Time
1 Hour
Serves 6 (serving size: about ⅔ cup)

Cauliflower mashed potatoes are a lower-carb, lower-fat mash that’s perfect for all your healthy holiday side dish needs. How did we pull it off? Replacing half of the potatoes for cauliflower florets cuts one-third of the calories from the traditional recipe and adds 50% more fiber per pound. For deeper flavor, roast the cauliflower first, and then puree until creamy. Fold into your potatoes, and round it out with whole milk, a touch of butter, and a sprinkle of seasonings. Voilà—a twist on tradition.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Coat cauliflower florets with cooking spray; roast for 20-25 minutes or until browned.

Step 3

Meanwhile, place potatoes in a medium stock pot. Fill with water to cover. Bring to a boil; simmer for 15 minutes or until fork-tender. Drain; return to pot and gently mash with the back of a spoon. Set aside.

Step 4

Place roasted cauliflower in a food processor; process until smooth. Fold cauliflower into cooked potatoes. Add milk, butter, salt, and pepper; stir well. Sprinkle with chives and serve warm.

Also appeared in: Cooking Light, November, 2014

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