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Cauliflower-Garlic Puree

Yield 12 servings (serving size: 1/3 cup)
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.

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

Nutrition 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

How to Make It

  1. Heat potatoes according to package directions. Keep warm.

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

  3. 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.