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Creamy Mashed Cauliflower

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Someone asked me about the “mashed potatoes” I served with the Steak au Poivre yesterday, and how I kept them so white. Well, the secret is that it wasn’t mashed potatoes! Since the steak itself seemed pretty rich, I decided to keep the sides healthy and low-calorie, and served it with roasted asparagus and this creamy mashed cauliflower.

I have made mashed cauliflower before that has cream cheese, Parmesan cheese, and butter in it, but I wanted to make it a little lighter this time. There is still a bit of butter, but also an equal amount of heart-healthy olive oil, and the cauliflower gets its creaminess and mild tangy-ness from nonfat Greek yogurt, giving it a closer taste to potatoes in that it reminds me of a baked potato with sour cream…minus the potato flavor. This dish definitely won’t fool you into thinking you’re eating potatoes, but it is delicious in its own right.  I actually like the taste of it even better than the higher-fat version, not to mention it’s much healthier.  To prove it’s not just me and my own weird tastes that finds this dish tasty, my husband heartily approved of the creamy cauliflower, despite being an avid mashed potatoes aficionado, polishing off a generous pile of it just as fast as he did the steak!

*Note: I updated yesterday’s steak recipe because I forgot the first and most important step in cooking them (letting them rest at room temperature prior to cooking to help ensure a tender steak).  If you saved the recipe or plan to make it, please revisit it and save the new instructions.  Sorry for the inconvenience of my memory lapse!

Creamy Mashed Cauliflower

Printable recipe
Printable recipe with picture

1 head cauliflower
4 cloves garlic, minced
1/3 cup Greek yogurt
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 tablespoon butter
½ teaspoon salt
Snipped fresh chives or parsley for garnish (optional)

Separate the cauliflower into bite-sized florets. Place in a steamer basket over boiling water, cover, and steam until tender, about 15 minutes. Place in the bowl of a food processor fitted with blade attachment, add remaining ingredients, and process until smooth and creamy. Serve hot with a sprinkling of fresh chives or parsley, if desired.

*Veronica’s Note: using nonfat yogurt and milk is perfectly fine!

Recipe source: adapted from Eating Well

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

10 responses »

  1. I love mashed cauliflower and I just don’t make it often enough. Although I usually go the cream cheese ( low fat) and rf cheese route…I’ll try this next time!

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  2. I totally want to try this. I made mashed cauliflower once, many years ago, and it was a total failure–I used too much liquid (cream?) and they ended up kinda watery. Time for take 2!

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  3. This looks really delicious! Love the idea of including a healthier side with a rich main, and this seems like an awesome option! :)

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  4. It does sound like a healthy side dish. I’ve never heard of it before but, it looks good!

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  5. Yum! I had a version of this on my last spa trip that was fabulous.

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  6. I made this one time, but honestly…I like cauliflower in flower form and mashed potatoes in potato form, haha. But then, I haven’t tried your version with Greek yogurt…that sounds interesting!

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  7. I have a tried a version that is half potato and half cauliflower. But I like the idea of all cauliflower. Always looking for low calorie, tasty side dishes. Thanks for sharing. :)

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  8. Yum! I will have to try this. Love that it’s healthy and we really like cauliflower here, too! Definitely a great looking side dish!

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  9. Wow—I didn’t notice these mashed “potatoes” yesterday’s post but they certainly are white! Nice food styling! I love this is a healthier side!

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  10. Pingback: Roasted Cauliflower Mash + Roasted Asparagus and Shiitake Mushrooms + Poached Eggs « Fresh Force

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