Creamy Cauliflower Puree
This savory side dish is a healthy stand-in for mashed potatoes. Vary it by adding roasted garlic, shredded low-fat cheese or fresh chopped herbs.
Ingredients:
8 cups bite-size cauliflower florets (about 1 head), cooked until very tender
4 cloves garlic, crushed, peeled and cooked with cauliflower
1/3 cup buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
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. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Makes 4 servings, 3/4 cup each.
Per serving: 108 calories; 7 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 10 g carbohydrate; 4 g protein; 5 g fiber; 342 mg sodium...to reduce the sodium content, try using a salt substitute.
B-man
Creamy Cauliflower Puree
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