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
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