Cauliflower mashed 'potatoes'
Nutrition Facts
Serving Size 1 cup
Calories 79
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 4 g | |
| Sodium | 55 mg | |
| Cholesterol | 3 mg | |
| Dietary fiber | 3 g | |
| Protein | 3 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Mashed cauliflower is lower in calories and carbohydrates than mashed potatoes. It's also a good source of vitamin C and folate.
Ingredients
(Serves 4)- 1 head cauliflower
- 1 clove garlic
- 1 leek, white only, cut in 4 pieces
- 1 teaspoon butter
- 2 teaspoons olive oil
- Pepper to taste
Directions
Break cauliflower into small pieces. In a large saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes.
Use a food processor to puree the vegetables until the texture resembles mashed potatoes. Process only a small portion at a time.
If you prefer a smoother texture, use a blender. Be sure to hold the blender lid on firmly with a dish towel. Add a little hot water if vegetables seem dry.
Stir in butter and olive oil. Add pepper to taste. Serve.