[donotprint]Banana salsa? Yes! Seasonal fresh fruit choices are slim this time of year. Even in…
… mashed cauliflower!
[donotprint]A low-carb alternative to mashed potatoes, garlic mashed cauliflower is tasty and can be made a day ahead. Nice and easy for a family dinner, Thanksgiving or otherwise. Just place in a microwavable serving dish, cover and refrigerate. When it’s dinner time, heat in the microwave. Serve with a sprinkle of shredded Cheddar or Monterey jack cheese, chives or sliced green onion, diced ham or pancetta.[/donotprint]
Garlic Mashed Cauliflower
Makes about 2 cups (double recipe if you want)
1-1/2 lb. head fresh cauliflower
2 cloves garlic, peeled
1/4 cup Greek-style plain yogurt or fat-free sour cream
2 tablespoons butter
Remove leaves and bottom end from cauliflower; rinse cauliflower. Coarsely chop cauliflower, including the stems, or break apart by hand.
Place in microwavable bowl with whole garlic cloves and 1 tablespoon water; cover.
Microwave on high 6 to 8 minutes or until cauliflower is soft.
Puree hot cauliflower and garlic with butter and yogurt in food processor. *
Season with salt, and fresh-ground pepper to taste. Serve immediately.
* Kitchen Tips:
– Cauliflower and garlic may be steamed on the stovetop; drain the water before mashing.
– A potato masher or electric beater work well. For a smooth creamy consistency, a food processor or immersion blender is recommended.
Cauliflower and cousins at the farmers market