Mashed Potatoes or…

 … 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]

[print_link]
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