I spend a good part of the weekend experimenting with new foods and trying out new recipes – After all, what else are weekends for, right? This last weekend, in an attempt to use up a good amount of the gigantic head of cauliflower I spontaneously purchased, I made “mock” cauliflower mashed potatoes. I didn’t have high hopes starting out, but the end product was surprisingly delicious. Here’s the recipe for this entirely healthy cauliflower mash, full of garlicy creamy goodness.
Mock Mashed Potatoes
Time: ~20 minutes
- 6 cauliflower florets
- 1 tbsp. low-fat cottage cheese
- 1 tbsp. lite shredded parmesan/grated cheddar
- 1 tbsp. unsweetened almond milk (more if you want them liquidy)
- 1/4 tbsp. vegetable broth
- 1 tsp. minced garlic
- 1/2 tsp. parsley
- salt and pepper to taste
- Boil enough water in a saucepan. Wash cauliflower florets and set to boil for 5 minutes, or until soft.
- Remove cauliflower and dry well using a dish towel. Try and get rid of excess moisture.
- Place the cauliflower florets and the rest of the ingredients in a food processor. Blend until you are happy with the consistency. I prefer my mashed potatoes smooth, so I blended the ingredients until they were almost puree.
- Add salt and pepper if needed, and garnish with a sprinkling of parsley and parmesan cheese.
- Serve warm!
Note: I’m the type of person who approximates food measurements, and ultimately goes with what tastes best. I encourage you to add different herbs, and play around with the ingredients to suit your own preference!