Post by JJ Judkins on Apr 28, 2011 9:58:08 GMT -6
Creamy Mashed Cauliflower
Growing up as a child, I didn’t like cauliflower. But the first time that I tried this way of preparing, it reminded me of mashed potatoes and it is a very healthy dish.
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/4 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
Cooking Instructions
1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Bill’s Tip:
If you don’t have buttermilk you can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutritional Facts
Servings Per Recipe: 1
a.. • Calories 107
b.. • Fat 7 g
c.. • Cholesterol 3 mg
d.. • Carbohydrates 10 g
e.. • Protein 5 g
f.. • Fiber 4 g
g.. • Sodium 339 mg
h.. • Potassium 288 mg
i.. Exchanges: 2 vegetable
j.. 1 1/2 fat
Growing up as a child, I didn’t like cauliflower. But the first time that I tried this way of preparing, it reminded me of mashed potatoes and it is a very healthy dish.
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/4 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
Cooking Instructions
1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Bill’s Tip:
If you don’t have buttermilk you can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutritional Facts
Servings Per Recipe: 1
a.. • Calories 107
b.. • Fat 7 g
c.. • Cholesterol 3 mg
d.. • Carbohydrates 10 g
e.. • Protein 5 g
f.. • Fiber 4 g
g.. • Sodium 339 mg
h.. • Potassium 288 mg
i.. Exchanges: 2 vegetable
j.. 1 1/2 fat