Consider this recipe your new and improved mashed potatoes that you can enjoy guilt free. Cauliflower, part of the cruciferous family, is surprisingly high in vitamin C and has a wide range of protective nutrients.
Ingredients Serves 2
1 small head cauliflower, cut into florets (about 4 cups)
5 garlic cloves, peeled and chopped
1 tablespoon coconut oil
½ teaspoon pepper
⅛ teaspoon salt
3 tablespoons, plain, unsweetened almond milk
Fit a large stockpot with a steamer basket. Add 2 inches of water to boil and add the cauliflower florets. Cover and steam for 6 to 8 minutes until very tender when pressed with a fork.
Place the pepper, salt, and almond milk in a blender or food processor and process until smooth. Add a few tablespoons of warm water if the mixture doesn’t blend smoothly to adjust the consistency.
Tip: This is a great make ahead side dish that can be paired with any protein or veggies for lunch or dinner. Serve this creamy side with the slow cooker chicken or any of the fish dishes. Since it’s low in starch it reheats without getting pasty.
Nutritional Stats Per Serving
(Serving size: 2 ½ cups)
133 calories, 6g protein, 5g sugars, 13g carbohydrates, 8g fat (6g saturated), 0mg cholesterol, 5g fiber, 231mg sodium