RECIPE FOR CAULIFLOWER MASHED POTATOES WITH GREEK YOGURT RECIPES

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(I CAN'T BELIEVE IT'S) MASHED CAULIFLOWER RECIPE | ALLRECIPES



(I Can't Believe It's) Mashed Cauliflower Recipe | Allrecipes image

A tasty alternative to mashed potatoes that is lower in carbohydrates, sodium, and saturated fat than typical mashed potato recipes.

Provided by MISSJACKIE

Categories     Fruits and Vegetables    Vegetables    Cauliflower    Mashed

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 8

1 cup water
10 ounces frozen cauliflower
2 tablespoons canola oil
½ large onion, sliced
2 cloves garlic, minced
2 tablespoons nonfat plain yogurt
1 tablespoon chopped fresh parsley
1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®), or to taste

Steps:

  • Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender.
  • Heat oil in a skillet over medium-high heat. Cook and stir onion and garlic in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
  • Pour yogurt into blender with cauliflower and onion mixture; blend until smooth. Season with parsley and garlic and herb seasoning to serve.

Nutrition Facts : Calories 125 calories, CarbohydrateContent 8.8 g, CholesterolContent 0.2 mg, FatContent 9.5 g, FiberContent 2.8 g, ProteinContent 2.9 g, SaturatedFatContent 0.7 g, SodiumContent 40.3 mg, SugarContent 4.1 g

CAULIFLOWER MASHED "POTATOES" RECIPE - BETTYCROCKER.COM



Cauliflower Mashed

Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 5

2 tablespoons butter
1 teaspoon sea salt flakes
4 cloves garlic, peeled
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 large head cauliflower

Steps:

  • In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
  • In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
  • Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
  • Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.

Nutrition Facts : Calories 60 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 2 g, TransFatContent 0 g

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