Garlic Cauliflower Mash

This has become a veggie favorite of mine over the last year and was inspired by my sister Tami. The only thing I added was the cream cheese and that’s pretty guilt free because there are only 45 calories that come from that. If you’re craving the taste and texture of mashed potatoes but want to stay away from high carbs and fat, then try this beauty out. I recommend that you use a food processor for this recipe, though I suppose you could use the traditional method if you had a potato masher. But the food processor is easier:)

Ingredients:

1 lb cauliflower florets (I buy mine pre-cut and packaged and when possible buy the microwaveable florets in a bag)

fresh garlic cloves (I recommend two garlic cloves for this recipe if you’re a real garlic lover; one if you’re only so-so. I’ve made the mistake several times, including tonight, of feeling adventurous and zesting three cloves and almost blowing the roof of my mouth off when the cauliflower mash was complete. So, no more than two! Make like easy for yourself and buy the refrigerated packaged peeled garlic cloves from your grocery store.)

1.5 ounces of nonfat cream cheese

Preparation:

Steam or boil the lb of cauliflower florets until tender (there are some very simple and cheap steamers out there that will make steaming your vegetables much easier). It took about 14 minutes to steam my cauliflower using my trusty steamer.

This is about a lb of fresh cauliflower florets.
This is about a lb of fresh cauliflower florets.
Into the steamer you go, cauliflower!
Into the steamer you go, cauliflower!
The steamed cauliflower, ready to be mashed.
The steamed cauliflower, ready to be mashed.

Place the steamed cauliflower into your food processor.

The cauliflower transferred into the food processor.
The cauliflower transferred into the food processor.

And now for the fun stuff! Add the 1.5 ounces of nonfat cream cheese on top of the cauliflower in the food processor.

The cream cheese added to the steamed cauliflower.
The cream cheese added to the steamed cauliflower.

Then zest or mince your garlic (again, two if you are a garlic lover, one if you are a bit nervous) into the food processor.

The garlic being zested into the cauliflower and cream cheese.
The garlic being zested into the cauliflower and cream cheese.

Season with salt (to your taste).

Season with salt.
Season with salt.

Fit the top on the food processor. Now you have two options, each of which is delicious. It’s about texture: If you want the cauliflower to have a mashed consistency, then begin by turning on the food processor and once the cauliflower has begun to be broken up and is starting to mix with the cream cheese and garlic, switch to pulsing and don’t overdo it. Pulse a few times until you have a thick consistency similar to that of mashed potatoes.

The oh so delicious cauliflower mash!
The oh so tasty cauliflower mash!

If on the other hand, you want a silkier, creamier cauliflower puree, then just leave the food processor on the on speed and let it go. Spoon out your garlic cauliflower mash (or puree) and serve it with your protein of choice!

Tonight we're serving the garlic cauliflower mash with petit broiled steaks.
Tonight we’re serving the garlic cauliflower mash with petite broiled steaks.

Nutritional breakdown:

For the lb of cooked cauliflower mash (including the cream cheese)

Cal: 149; Total fat: 2.04 g (Sat fat:0.318 g); Chol: 0 mg; Sodium:68.3 mg; Fiber: 12.2 g; Carbs: 21.64 g; Pro: 14.35 g; Sugars: 9.4 g.

 

One Comment

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  1. This looks just like mashed potatoes, but waaay healthier! Delicious!

    Like

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