Monday, May 2, 2011

Mashed Faux-tato

After hearing for a long time that cauliflower made a good substitute for mashed potatoes, I gave it try.  A little skeptical?  Of course.  But oh boy did that mashed cauliflower prove me wrong.  The texture is obviously less starchy, but close enough.  I also threw in some crushed garlic for added deliciousness!

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Serves 2

1 bag cauliflower florets (or 1/2 head)
2 tsp Earth Balance vegan butter
1/2 tsp jarred crushed or minced garlic or 1 frozen garlic cube
Salt and pepper to taste

Fill a medium to large pot with water and bring to boil.  Break up the large cauliflower florets in smaller pieces as this will help it soften faster.  Then add to boiling water and cook for 15 minutes.  Cauliflower should be tender and break apart easily.  Drain and reserve some of the water (1/2 - 1 cup is fine).   Return cauliflower to pot, add vegan butter, garlic, salt, pepper and a little of the reserved water.  Blend with an immersion blender, adding water as necessary to reach desired consistency.  Alternatively you can also blend in a food processor.

This will make approximately 2-3 cups depending on how much water you add.   I only used about 1/4 cup so that it had a thicker consistency.

Nutrition info (1/2 recipe): 84 calories, 3g fat, 5g fiber, 4g protein

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