Recipe Redux- November 2017 – Theme
Naturally Colored Holiday Treats and Trimmings
Holiday feast season is upon us. But there’s lots of room on the table for brightly-colored, nutritious foods. Show us your sweet or savory, naturally-colored/naturally-dyed holiday fare.
Well, I know cauliflower isn’t the brightest colored food out there but it certainly is very nutritious! That is what I love most about these creamy mashed cauliflower potatoes. One of my favorite things about this delicious side is that it is satisfying and you don’t have to feel guilty for eating healthy. I added one potato to this recipe so there is a very small amount of starch so it all goes together perfectly. If you are really wanting this dish to be low-carb, you may omit the potato. I love potatoes in any way…mashed, roasted, baked, fried… the list goes on. I also think the added potato makes this dish feel a little more more wholesome so you don’t have to totally deprive yourself.
I can promise these are just as delicious and creamy as regular mashed potatoes minus all of the extra calories! Add this dish to your next big family or friend gathering- it will not disappoint that is for sure!
Creamy Mashed Cauliflower Potatoes
- 1 large Russet potato; peeled and cubed into large pieces
- 1 medium head of cauliflower;
- 2 Tbsp. sour cream; at room temperature
- 3 Tbsp. butter
- 1 clove of garlic; minced
- ¼ cup chicken broth
- 2 Tbsp. milk I used whole but you can also you reduced-fat
- ½ tsp salt and pepper
- ¼ cup jack cheese; shredded
- Optional- 2 Tbsp. fresh green onions or chives; chopped
- Bring a large pot of water to a boil, add salt and boil at medium-high heat.
- In the meantime, clean and cut cauliflower into small pieces and set aside.
- Once the water has come to a boil, add the chopped potato and let cook for about 10 minutes. Add the cauliflower and continue to cook for another 10 minutes until potato and cauliflower is tender when pierced with a fork. Drain well and pat down cooked potato and cauliflower
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower and potato. Add sour cream, butter, garlic, chicken broth and milk. Continue to blend until smooth. Transfer to a bowl and stir in salt, pepper, jack cheese and green onions or chives.
- Garnish with more green onions or chives, and serve hot with pats of butter. Enjoy!
If you are looking for other healthy cauliflower recipes, check out my other creations: