Garlic Mashed Cauliflower

Do you guys scrape the blender when you’ve pureed something especially tasty?

I am guilty as charged–no shame in tipping back that Vitamix here. Usually it’s filled with a tasty smoothie or Kahlua spiked frozen yogurt milkshake (YES), but this time…it was filled with cauliflower.

I dare you to make this recipe and NOT lick the blender!

Enjoy the cozy comfort of potatoes with a fraction of the carbohydrates.  Did you know that one potato has more carbs than an entire head of cauliflower!?

Garlic Mashed Cauliflower

Ingredients:

1 head cauliflower (chopped into florets)

1/2 cup reduced fat Buttermilk

1/3 cup Parmesan cheese blend

5+ cloves roasted garlic

salt and pepper to taste

Directions:

Begin by roasting a head of garlic (directions here)

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Chop cauliflower into florets.  Place in a pot of salted, boiling water and let boil for 6 minutes or until easily pierced with a fork.

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Drain cauliflower and towel dry.  Working in batches, add to a blender (or you can use an immersion blender) and add the buttermilk, salt, pepper, garlic and cheese.

I have seen similar recipes that use sour cream but I really like the extra tang from the buttermilk it and gives a nice whipped texture.

The cheese and garlic really amp up the flavor is this delicious side dish!

Give it a whirl!

I served mine with lemony seasoned chicken tenders and sautéed spinach. If you prepare your garlic in advance, this side is done in 10 minutes.

Perfect for weeknight meals.

John Paul didn’t even know it was cauliflower!

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This side is so easy to make, tastes delicious and is a lighter alternative to mashed potatoes. I hope you will give it a chance!

xo

The Lady Olive

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4 thoughts on “Garlic Mashed Cauliflower

  1. Ok. Tell me the truth now. Is mashed cauliflower actually good, or merely edible? I am deeply suspicious. If in general I only like it raw, should I pass on this?

    1. It is actually really good! I was scraping the blender–that is not an exaggeration- to get every last bite. Be sure to blend it until it’s smooth and it will get the consistency of mashed potatoes. You can adjust the amount of milk you add to taste-depending if you like them thinner or creamier. And the roasted garlic makes all the difference. Don’t forget salt.

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