Cauliflower-Garlic Puree

recipe
Don't be alarmed by the large amount of garlic; cooking it in milk mellows the flavor. Try this puree in place of basic mashed potatoes.

Yield:

12 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 41 %
Fat 3.3 g
Satfat 1.5 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 9.5 g
Fiber 2.2 g
Cholesterol 8 mg
Iron 0.5 mg
Sodium 331 mg
Calcium 33 mg

Ingredients

2 cups packaged refrigerated mashed potatoes (such as Simply Potatoes)
5 1/2 cups coarsely chopped cauliflower (about 1 small head)
1/2 cup fat-free milk
6 garlic cloves
1 bay leaf
3 tablespoons butter
1 teaspoon salt

Preparation

Heat potatoes according to package directions. Keep warm.

Cook cauliflower in boiling water 7 minutes or until tender. Drain.

Place fat-free milk, garlic cloves, and bay leaf in a small saucepan; bring to a simmer. Cover and cook over low heat for 10 minutes. Discard bay leaf. Place cauliflower, milk mixture, butter, and salt in a food processor, and process until smooth, scraping sides of the bowl occasionally. Combine mashed potatoes and cauliflower mixture in a large bowl, stirring until well blended.

Lorrie Corvin,

Cooking Light

November 2005
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