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.

Mashed cauliflower


  • 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


  1. Chunk up cauliflower and put it in a large pot. Add garlic and enough water to fill ithe pot half way.
  2. Boil garlic and cauliflower together. Drain when softened and return to pot.
  3. Add sour cream and yogurt and mash or blend to desired consistency.
  4. Add salt and pepper to taste.

Alternative: Mix in ¼ cup of Parmesan cheese.

Serves: 4 to 6

Contact M. Clare Haefner at or (254) 501-7551.

(1) comment

Four Wheeler

Nothing is a great substitute for mashed potatoes but this wasn't too bad when I was trying to watch my carb intake.

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