Love the rich, creaminess of mashed potatoes but want to avoid the calories? Skip the potatoes and reach for cauliflower. Our recipe lets you pass on the carbs and enjoy a healthy vegetable side.
This recipe for cauliflower mashed “potatoes” comes courtesy of a nutrition class hosted by Baylor College of Medicine students for a group of patients and families who are part of the bariatric surgery program at Texas Children’s Hospital.
- 1 head cauliflower
- 1 clove garlic
- 1 leek, white part only, split in 4 pieces
- 1 tbsp. margarine
- Pepper to taste
Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, for about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, or if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.
Check out other healthier alternatives to dinner favorites including:
The students who worked with the bariatric surgery program are part of the CHEF organization at Baylor College of Medicine. Read more about the CHEF elective and organization.
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