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.
bite-size cauliflower florets, (about 1 head)
garlic, crushed and peeled
nonfat buttermilk, (see Tip)
extra-virgin olive oil, divided
Freshly ground pepper, to taste
Snipped fresh chives, for garnish
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.)
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.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice
or vinegar to 1 cup milk.
Calories 107, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 3 mg, Sodium 339 mg, Carbohydrate 10 g, Fiber 4 g, Protein 5 g, Potassium 288 mg. Daily Values: Vitamin C 150%. Exchanges: Vegetable 2, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet