Recipe: Mashed Cauliflower

The new issue of Cooking Light just arrived so you can expect a bunch of upcoming recipe blogs!

The first recipe I wanted to try was a cauliflower mash/puree. As you may know we are serious mashed potato people. However I’m all for healthy alternatives to high calorie recipes, especially as we trim down for the wedding. (Update: John’s down almost 20 lbs. and I’m down about 12!)

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I used the Cooking Light recipe as a guide but made some major edits.

Kim’s Mashed Cauliflower
1 potato, peeled and roughly chopped
1 head of cauliflower, trimmed, cored, and roughly chopped
2 cups low sodium chicken stock
1 onion, caramelized (chopped, combined with 2 tsp. EVOO & 1 tsp. butter)
1 handful chopped parsley
2 tbsp. greek yogurt
1 tbsp. butter
2 tsp. pepper
2 tsp. kosher salt
1 tsp. garlic powder

Peel and chop your potato, trim and chop your cauliflower, put in a deep sauce pot, cover in 2 cups of chicken stock, and bring to a rolling boil over high heat. Cook until the cauliflower and potato are fork tender or easy mashable. Mine was done when the chicken stock was entirely absorbed.

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In the meantime, caramelize your onion. It takes about 5-7 minutes for just one onion over medium-high heat.

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When your cauliflower and potato are fork tender, and your onions are as dark as you like them, combine everything in your food processor. You could also combine in a bowl and use a hand mixer too. Add your parsley, greek yogurt, butter, garlic powder, salt and pepper. Pulse until the mixture is combined into a nice puree. Taste for seasoning and adjust as you like.

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The cauliflower mash came out delicious. Creamy, smooth, and starchy like mashed potatoes but with much less calories and carbs.

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We actually made this as a quick side dish to a fish dinner. We got halibut at the Somerville Farmers Market on Saturday which was a nice treat. We try to have fish for dinner at least once a week and that usually ends up being Sunday.

Super Quick Fish Dinner:

We took our halibut, smothered it in lemon juice and two lemon slices, and put in a 350 degree oven for 15 minutes.

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I then made a really quick breadcrumb topping by pulsing 2 pieces of whole wheat bread in the food processor, and then toasting them over medium heat in a pan with 1 tbsp. of butter.

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Voila! A super healthy, fresh, and fast Sunday night dinner.

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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2 Responses to Recipe: Mashed Cauliflower

  1. stephanie (sparkgrrl) says:

    oh man, i love cauliflower like this. years ago uno’s had “smashed cauliflower” on the menu (don’t know if they still do) when they were doing some low carb alternative type things. i would go there just to have it. it was like an alternative skinless bake (which i also love but has to be sooooo bad for you omg). mash it up with parmesean and garlic but then put it in a little dish and roast it again in the oven.

    i start dieting (i.e., i start eating better!) today and i know which veggie i won’t forget to pick up at the store tonight now :D

    • Domestocrat says:

      I almost couldn’t believe how delicious this was. And even more shocking was how much John liked it. I mean, he’ll try any veggie but it’s hard to rival good old fashioned mashed potatoes with him. He loved this!

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