Mashed Cauliflower
Servings
4Serving size
1/2 cup
COOKING TIME
30 minutes
This recipe can be multiplied and keeps well, refrigerated, for 3-4 days. Reheat gently.
Ingredients
| 1 head large (6-7 inch dia.) Cauliflower, raw |
| 2 Tbsp. Unsalted butter |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp 2% milk (or unsweetened non-dairy milk) |
Instructions
Bring a pot of water to a boil. Once boiling, add the cauliflower. Cook about 10 minutes until very tender.
Drain the cauliflower and transfer to food processor or blender. Puree cauliflower until smooth. (Alternative method: mash cauliflower with a potato masher.)
Add the butter, milk, and seasonings and blend or mash to combine. If cauliflower is too thick, add milk in small amounts. Puree until it reaches a light and smooth consistency.
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Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant, provided you use an unsweetened non-dairy milk.
Recipe Notes
This side dish is a higher fiber twist on the classic mashed potato. Customize by adding herbs, roasted garlic, parmesan cheese, etc.
Substitute your favorite dairy-free milk alternative and olive oil for a vegan alternative.