Delicious! "I made it w/o adding any potatoes and just 2 TBSP butter, whipped to a silky amazing texture in the food processor, perfect amt of garlic, just a sprinkle of fresh ground black pepper. Super easy, I will be making and sharing this recipe for years!
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)
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Amount per serving
- Calories: 72
- Calories from fat: 41%
- Fat: 3.3g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 2.3g
- Carbohydrate: 9.5g
- Fiber: 2.2g
- Cholesterol: 8mg
- Iron: 0.5mg
- Sodium: 331mg
- Calcium: 33mg
- 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
- 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.
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Cauliflower-Garlic Puree Recipe at a Glance