Love mashed potatoes, but trying to watch the carbs?
I may just have a solution for you.
Now, don’t get me wrong once in a while, I do still get down with the real deal garlic mashed potatoes as I believe in the rule of thumb of everything in moderation.
However, I experienced mashed cauliflower a little over two years having dinner at Veggie Grill and loved, loved, loved it!
Being from the south, I grew up on mashed potatoes and loved them, but where I’m at now in my life, being more health-conscious with my food choices, I now enjoy eating cauliflower mashed potatoes for the taste and really dig that they are lighter and don’t make me tired after eating them. 😉
After being introduced, I had to bring that healthy goodness into my own home to have for dinner. I found a sexy and delicious recipe that I had to share with you! I hit the jackpot with this recipe – I couldn’t get over just how good it was and how similar the taste is to mashed potatoes, using cauliflower!
Some health comparisons between boiled potatoes and boiled cauliflower
White potatoes, boiled without skin, flesh only, 1/2 cup (nutrition data source) 67.1 calories 1.3 g protein 15.6 g carbs 0.1 g fat
Cauliflower, boiled, 1/2 cup (nutrition data source) 14.3 calories 1.1 g protein 2.5 g carbs 0.3 g fat
Another health benefit using cauliflower as a low carb potato subsitute, it has a lower glycemic index hardly having any effect if any on your blood sugar. Potatoes having a high glycemic index, raises our blood sugar levels.
Ok, I won’t make you wait any longer for this mouth watering recipe that I found by googling!
Parsnip and Cauliflower Puree: By Christine Gallary
2 tablespoons olive oil
2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1-1/2-inch pieces
8 ounces parsnips (about 2 medium), peeled and cut into large dice
1 medium garlic clove, smashed
2 teaspoons kosher salt, plus more as needed
1 1/2 cups whole milk *I substituted almond milk
Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
Add the milk and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.
Enjoy the yumminess!
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