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
Preheat oven to 400°.
Coat cauliflower florets with cooking spray; roast for 20-25 minutes or until browned.
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.
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
