Surprise Mashed “Potatoes”
4 cups cauliflower florets
1 ounce I can’t believe it’s not butter
1 ounce Lake O’Lakes fat free half & half
Pinch of salt
Pinch of pepper
Steam or microwave the cauliflower until soft. Puree in food
Processor, adding the butter spray and the half and half to taste. Season with salt and pepper.
4 servings – 60 calories, 1 ½ g fat, 3 g protein,
1 ½ pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves peeled
2 (14 0z) cans lower-sodium chicken broth
Freshly ground black pepper
2 tbs chopped fresh chives
In a large saucepan, combine cauliflower, garlic, and broth. If
Cauliflower is not completely covered by broth, add water to just cover.
Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
Reserve 2 tbs of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives.
4 Servings- 80 calories, 1g fat, 8g protein, 12g carbohydrate.
Variations: Fold in shredded reduced-fat cheese or a small amount of freshly grated Parmesan cheese.