Thursday, September 17, 2009


When my husband sat down to eat dinner, he was so exited about mashed potatoes! Little did he know that this poser food had no actual potatoes. I tried to keep from grinning, so that he wouldn't suspect anything. After taking his first bite, his response was, "these taste like the mashed potatoes you make, but they're so much creamier...what did you do differently?" SUCCESS!

This is actually a cauliflower puree dresses up as mashed potatoes. When you eat mashed potatoes, unless you leave on a lot of the skin of a red potato, most of what you taste is the butter and salt. I mean come on, most potatoes are served in the US with butter or oil and salt (french fries, potato chips, baked potato). So, dress up the cauliflower with salt, pepper and a little butter (I use the "light" land o lakes butter with canola oil to eliminate half of the calories). This way, you are going to serve a low fat, high water content, high fiber food that will fill you up without the excess starch.


-3 cups of water (for boiling)
-1 head of cauliflower
-2 tbsp butter
-salt and pepper to taste

1. Bring water to a boil.
2. Floret the cauliflower, and boil for 7-9 minutes, or until tender
3. Drain the water, and put the cauliflower in a food processor. Blend until creamy. Add in the butter, salt, and pepper. Serve, and enjoy...guilt free!

1 comment: