I must admit that cauliflower is not our favorite veggie, but we were VERY pleasantly surprised by how much we liked this! The consistency was a little thinner than I prefer for my mashed potatoes, but I would definitely make this again. Served as a side dish to CL's Orange-Mustard Glazed Pork Chops.
Photo: Jason Wallis; Styling: Missie Neville Crawford
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Amount per serving
- Calories: 118
- Fat: 5.8g
- Saturated fat: 3.5g
- Sodium: 272mg
- 3 cups chopped cauliflower florets
- 1 (8-ounce) chopped peeled baking potato
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place cauliflower florets and chopped baking potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 14 minutes or until very tender. Drain; place in food processor. Add cream, salt, and pepper; process until smooth (about 1 minute).
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