QUICK HEALTHY CAULIFLOWER MASH POTATOES

Cauliflower mash potatoes are creamy, delicious, and healthy alternatives to traditional mashed potatoes. As this recipe does not have the buttery taste it does have the same silky texture.

Cauliflower is a vegetable that is high in fiber and B-Vitamins. It provides antioxidants and phytonutrients that can help protect against cancer. The fiber will enhance digestion and keep you fuller longer to help with weight loss. Cauliflower is available all year round and is at low cost. This side dish costs less than $4 and yields about 5 servings. 1 serving of the cauliflower mash hasCalories: 96Fats: 3.8gSaturated fats: 0.5gSodium: 266MGCarbs: 14g Fiber: 6.3g Sugar 3g Protein 5.1g

As for vitamins and nutrients of 1 serving cauliflower it has

100% of the daily recommended amount of Vitamin C.
Quarter of your daily Vitamin K.
2% of your daily Calcium and Iron

The recipe is super easy for busy moms or anyone that wants a quicky easy veggie dish. You only need 5 ingredients and 15 minutes of your time. Simply boil the cauliflower and garlic until it's soft, drain and add the remaining ingredients and blend it with the food processor until fluffy and smooth. I topped the mash cauliflower with thyme, salt and pepper, you may even add red pepper flakes to add a little kick. Cauliflower mash can be made up to 3 days in advance and kept in the refrigerator with the Hegan 5 oz container which is the perfect portion for one sitting. These low calorie, low carb cauliflower mash potatoes will be your favorite to go side dish, quick veggie snack.

Ingredients:

1 medium head cauliflower ( trimmed and cut into florets).
3 cloves garlic
1 Tablespoon extra virgin olive oil ( or garlic olive oil).
1 teaspoon salt
teaspoon ground black pepper* optional for garnish: garlic salt , red pepper , and or chopped thyme.

** Mashed with potato masher ( faster & less appliances to wash after).

** Puree with food processor

Instructions:

Bring a large pot of salted water to a boil, add cauliflower and garlic and cook for about 10 mins, use a fork to make sure the cauliflower is tender. Drain, return it back on the hot pot and let it stand for another 2-3 minutes with the lid on.
Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and puree until smooth. ( You can also use a potato masher or hand blender).
Adjust the salt and pepper to taste.
Garnish with chopped fresh thyme, salt pepper, optional to add more olive oil and red pepper flakes.
Serve immediately, can be stored for up to 3 days.

*1 serving 5 oz

Enjoy! Happy Cooking ~ Christine C.