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Mashed CauliflowerMashed

Mashed Cauliflower

The reason for this post is simple: Cauliflower is in season right now, and is relatively inexpensive. Additionally, my husband prefers this recipe to carbohydrate-laden, calorie dense mashed potatoes.

INGREDIENTS:

1 head of cauliflower, cut into florets

Fresh herbs of choice (or dried if fresh are not available)

1/3 cup nonfat milk

1/4 cup powdered milk

1 tbsp. corn starch

2 tbsp. olive oil

Salt

Pepper

INSTRUCTIONS:

1. Steam cauliflower until very soft (I do this in the microwave)

2. Warm milk to just before boiling (again, the microwave works fine)

3. Place corn starch and powdered milk in a large bowl and mix well. Make sure the bowl is large enough to hold all of the cauliflower.

4. Add hot milk (just before boiling) to cornstarch mixture a little bit at a time. Start with a paste and gradually add the rest of the milk. Stir until cornstarch and is dissolved completely.

5. Place cauliflower in a large bowl while still hot. Add whatever fresh herbs you choose. I like parsley and cilantro, but you use what you prefer. Add the salt and pepper to taste, the olive oil, and the hot milk solution.

6. With an old-fashioned masher, go nuts. You may want to leave a few small chunks for texture (optional). Mixture may be soft and a bit runny. Don’t worry though. We will fix that. If the mixture is nice and thick like mashed potatoes, you are done. Serve and enjoy. If it needs thickening, go to step 7.

7. Transfer cauliflower mixture to a pot on the stove. Put the heat on medium low, and stir until the mixture begins to thicken. It should not take too long. Mashed mixture will continue to thicken a bit upon standing.

NUTRITIONAL INFORMATION:

*This is for the whole head, using a 6-7 inch diameter cauliflower.