Happy Monday, Embarquers,
I don’t know about you, but I LOVE mashed potatoes. It must be something to do with my mother with Scandinavian roots making mashed potatoes with butter and chives quite frequently as a child. Now, not having the same metabolism as an 8 year old, I need to be more concerned with nutritional content, yet still be satisfied after finishing a meal. Thankfully my mother decided to start subbing out potatoes for cauliflower when I became older. If any of you have been on the Atkins diet, this is a popular substitution for mashed potatoes.
I Can’t Believe it’s Cauliflower
Here is what you need:
- 2 heads of Cauliflower
- 1 package of Boursin or Alouette spread
- Salt and Pepper (to taste)
- Parmesan (to taste)
- Boil a large pot of water
- Wash and cut cauliflower florets
- Place in the pot of boiling water and boil for 10 minutes
- Strain the water out of the pot
- Mash the tender cauliflower with either a potato masher or a handheld mixer (the mixer is much faster and allows to make the cauliflower a smooth consistency) Unfortunately, I lost one of my wisks for my hand mixer, so I ended up using a manual wisk to mash the cauliflower (go figure).
4. Add in cheese spread and mix until fully dispersed5. Enjoy! (If you’d like you could also spread these into a non-stick casserole dish, sprinkle with parmesan cheese and garlic salt, and cook it in the oven at 350 degrees F for ~20-25 minutes)
Serves 16- 1/2 C servings
Nutritional Information (without the additional parmesan):
36 Calories from fat
Cholesterol 14mg…4% DV
Carbohydrates 4.6g or 1.5% DV
1.9 g protein
Vitamin C 59% DV
(Please note, the nutritional information wasn’t done in a FDA lab, I simply added together the Alouette and Cauliflower nutritional information and divided by serving size)
This will definitely become a staple in your home. Tasting is believing!