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Creamy Mashed Cauliflower

February/March 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (443 votes)

Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.



READER'S COMMENT:
"This recipe is fantastic!! I used herb and garlic light cream cheese, skim milk or non fat milk. € Monique - Toronto, Canada "

31 Reviews for Creamy Mashed Cauliflower

02/13/2011
Awesome and tasty

I loved this recipe; however, I made half the recipe with buttermilk, the other half without (due to lactose sensitivity). Then we used it as a side to our filet mignon. Using the rosemary and mushroom gravy (which was outstanding. Yet, we used half the rosemary and used some fresh thyme also). What a great and romantic early Valentine's dinner. We also had fresh green beans with Olive Oil (extra virgin) & salt/pepper to taste. Enjoyed a nice romantic candelight dinner with my husband who helped prepare the meal.

Easy, fast, not much to prep
Comments
11/16/2010
Anonymous

This recipe is fantastic!! I used herb and garlic light cream cheese, skim milk or non fat milk. €

Monique - Toronto, Canada

Comments
10/06/2010
Anonymous

Since I'd never tried pureed cauliflower, I made this as written, and using an immersion blender to mix everything right in the pan. We enjoyed it with Dover Sole and liked it quite a bit. Outside of adjusting to the natural sweetness of the cauliflower, it's something we'll probably enjoy regularly now instead of potatoes. It's much easier.

Comments
05/25/2010

Delish! I recommend adding only half the buttermilk, pulsing/turning on the processor, then checking the consistency. I thought it might be too wet for my liking, and was correct. I only used 3/4 of the buttermilk the recipe calls for.

After processing, I added the puree to a gratin dish, drizzled with the reserved olive oil and put under the broiler until it developed a nice crust. Then plated, snipping fresh chives over the top of each serving.

Next time I think I'll add a panko/parmesan/olive oil topping before broiling to make it even more delectable.

Highly recommend this recipe (especially for vegetarians, and it could easily be made vegan)!!!

Comments (1)

15 comments

 
dcizmadia wrote 3 years 47 weeks ago

Wanted to update my review. I've made this several times, without even using buttermilk. I suppose you could use regular milk, but it's really not needed.

05/18/2010
Anonymous

I love this recipe!!! I used scallions and sour cream, and cut the garlic back to two cloves. It is a marvelous substitute for potatoes. Definite 5 stars!

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