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Cauliflower Mashed Puree
Cuisine
Greek, American
A fantastic, but healthy alternative to mashed potatoes. This tasty light side dish will delight your guests.
Persons
6
Serving Size
1
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Notes
Tip
You can add 1-2 tablespoons of butter if desired. Also, you can make this dish 1 day before, and heat it with a microwave for 2½ - 3 minutes when needed.
Serving Suggestions
Transfer to a serving bowl.
Garnish with chives.
Ingredients
- 1 Head cauliflower cut into florets
- 1 Medium sized Yukon Gold or Russet potato roughly chopped
- 2 Springs rosemary
- 1 Parsnip roughly chopped
- 1 Celery rib roughly chopped
- 6 Garlic cloves
- 4 Tablespoons extra virgin olive oil
- ½ Teaspoon ground pepper, freshly ground
- ½ Cup parmesan, grated - Optional
- 2 Tablespoon chives, chopped
Instructions
- In a large pot, with salted boiling water, add cauliflower, potatoes, rosemary, parsnips, garlic and celery.
- Cook over medium heat for 15 minutes until very tender.
- Remove from heat, and let contents cool slightly.
- Strain the contents. Discard rosemary, and squeeze as much water out of the mixture as possible.
- Then transfer the mixture to the bowl of your food processor. Add olive oil. Pulse several times until smooth and creamy.
- Add pepper and parmesan cheese if using. Pulse once to combine.
Nutrition Facts
Cauliflower Mashed Puree
Serves: 6
|
Amount Per Serving: 1
|
||
|---|---|---|
| Calories | 159.35 kcal | |
| % Daily Value* | ||
| Total Fat 9.49 g | 13.8% | |
| Saturated Fat 1.44 g | 5% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 37.67 mg | 1.5% | |
| Total Carbohydrate 17.52 g | 5.7% | |
| Dietary Fiber 3.89 g | 12% | |
| Sugars 3.17 g | ||
| Protein 3.21 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cooking with Chef Stef
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