Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lorrie Corvin
Recipe by Cooking Light November 2005


Recipe Summary

12 servings (serving size: 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

72 calories; calories from fat 41%; fat 3.3g; saturated fat 1.5g; mono fat 1.2g; poly fat 0.2g; protein 2.3g; carbohydrates 9.5g; fiber 2.2g; cholesterol 8mg; iron 0.5mg; sodium 331mg; calcium 33mg.