One of my favorite foods as a child was broccoli, but I wouldn’t touch a similar vegetable — cauliflower.
There was something about the lack of color that made it unappetizing.
But thanks to a friend’s mom, I discovered it could be eaten in an enjoyable way — mashed like potatoes, which were another favorite food of mine as a child.
I won’t pretend mashed cauliflower tastes like mashed potatoes, but it is appetizing.
Trying and enjoying the dish served during a sleepover with my friend even got me to eat cauliflower raw in salads, as well as steamed or in stir fry with broccoli and another cousin — cabbage.
As an adult, I use mashed cauliflower to curb cravings, knowing I’ve eaten a lower-carb form of comfort food than mashed potatoes.
If you made a resolution to eat more vegetables this year, trying mashed cauliflower is a great way to start. And if you want to ease your way into it, try mixing half cauliflower and half potatoes.
- 1 head uncooked, washed cauliflower
- 1 tablespoon reduced-fat sour cream
- 3 tablespoons fat-free, plain Greek yogurt
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Chunk up cauliflower and put it in a large pot. Add garlic and enough water to fill ithe pot half way.
- Boil garlic and cauliflower together. Drain when softened and return to pot.
- Add sour cream and yogurt and mash or blend to desired consistency.
- Add salt and pepper to taste.
Alternative: Mix in ¼ cup of Parmesan cheese.
Serves: 4 to 6