Sides

null

Makes about 4 cups

null

Makes about 4 cups

A great alternative to traditional mashed potatoes, plus this recipe is dairy free.

Nutritional information per serving (½ cup):Calories 170 (28% from fat)
carb. 28g
pro. 5gfat 6g
sat. fat 1g
chol. 0mg
sod. 375mg calc. 41mg
fiber 6g

Ingredients

  • 1½pounds cauliflower, cut into florets,
  • about 6 cups
  • ½pound Yukon Gold potatoes, peeled
  • and cut into 2-inch pieces
  • 3tablespoons extra virgin olive oil
  • 1¼teaspoons kosher salt
  • ½teaspoon freshly ground black pepper

Preparation

  1. 1. Put the cauliflower and potatoes in a medium to large stockpot. Add cold water to cover cauliflower and potatoes by 2 inches. Set over medium-high heat to bring to a boil, and then reduce to simmer until the vegetables are very soft, about 25 minutes, depending on the stovetop and cookware being used.
  2. 2. Once tender, drain the water, return to the pot and set over medium-low heat. Continue to cook until all water has evaporated. Mix on Speeds 2 to 3 to mash. Add the remaining ingredients and mix on Speed 2 until fully incorporated.
  3. 3. Taste and adjust seasoning according to preference.