First week into the Holiday Season of 2024 and you maybe feeling that you have eaten a little heavy. Not to worry, not to fret. If you usually eat healthy a larger meal here an there is not a big deal, you just enjoy your special meal, party or gathering and just resume your normal eating patterns. Here’s a good side dish that feels and looks like mashed potatoes, yet doesn’t have the starchy fullness of mashed potatoes. Add this to your favorite entree and it not only will not give you a full feel after dinner, it looks quite gourmet. I whipped this up the week before Thanksgiving to serve with Bouf Bourguignon. Another benefit of mashed cauliflower is that even warmed up the next day or day after and they still have a nice smooth texture. Chalk this up to the Greek yogurt added in the blending process to bind he vegetable together once blended. Here you go…
The method in images.
Recipe Mashed Cauliflower
Ingredients
-1 head cauliflower washed trimmed and cut into small pieces
-1/2 cup Greek Yogurt
-water as needed from steaming cauliflower
-2 Tablespoons unsalted butter
-salt & pepper to taste
*measurements are based on an average size head of cauliflower. If your cauliflower is larger or smaller than normal, adjust accordingly. Also, adjust quantities of liquid, Greek yogurt & butter, depending on the texture of mashed cauliflower you prefer.
Method
1. Place washed and trimmed cauliflower in a stockpot with steaming basket, steaming/cooking for 8-10 minutes or until cauliflower is tender.
2. With tong place Cauliflower in a blender. Add 1/4 cup water from stockpot to being with, add butter and Greek yogurt to blender. Turn on blender on low with lid on. Add water as needed to attain your desired consistency. Once texture is as you like it, season with salt & pepper to taste.
