The other day one of my girlfriend’s asked me how to make cauliflower “mashed potatoes.” I was kinda surprised that she didn’t know because I thought this was a diet staple. I quickly realized looking at other recipes online that there are not that many good results that make me actually want to make this side dish without gagging. I decided to share my recipe. My husband will not touch a veggie to save his life, and I have actually made this for him once without knowing, (here’s hoping he doesn’t read this post.)
1. Pre-heat oven to 450 degrees.
2. Cut the cauliflower into large pieces. Place into boiling water for 3 minutes or microwave for 3 minutes with shallow water in the bottom of the dish.
3. Take cauliflower out of water and dry as much as you can with paper towels. (You can skip the pre-cook and just roast veggies in the oven but it will take about 50 min.) Place into oven safe dish with sliced onion and chopped garlic. Add olive oil on top. Roast vegetables until tender and lightly browned about 20 min.
4. In medium bowl mix cauliflower, onion, garlic, chicken broth, butter, garlic salt, pepper, and chives with hand mixer or blender. Mix until desired consistency.
It can get very thin so be careful with liquids.
Makes 2 servings. 110 calories, 6 g fat. 2 WW points. You can make this recipe without any fat and it would be 24 calories, 0 fat and 0 WW points.
Hint- If you want to make a thicker consistency you can add Parmesan cheese, or add regular mashed potatoes.