Creamy Mashed Cauliflower "Potatoes"

Pureed or mashed cauliflower is a great substitute for mashed potatoes. Low in carbs and high in nutrients, the "cauli-taste" is very mild. Try it even if you think you won't like. Even my husband asks for it! You can flavor it up in any way you like Adding garlic is a great addition, or Parmesan cheese, or both!


  • 8 cups bite-size cauliflower florets (about 1 head) 
  • 4 cloves garlic, crushed and peeled 
  • 1/3 cup nonfat buttermilk (see *Tip) 
  • 4 teaspoons extra-virgin olive oil, divided 
  • 1 teaspoon butter (or use I Can't Believe it's Not Butter)
  • 1/2 teaspoon salt 
  • Freshly ground pepper to taste 
  • Snipped fresh chives for garnish 
Place cauliflower 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.

*TIPS 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.

Source: Eating Well

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