Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash.
Cauliflower Mashed "Potatoes"
- Prep Time 10 min
- Total 50 min
- Servings 8
- Ingredients 5
Ingredients
- 2 tablespoons butter
- 1 teaspoon sea salt flakes
- 4 cloves garlic, peeled
- 1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
- 1 large head cauliflower
Make With
Progresso Broth
Instructions
-
Step1In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
-
Step2In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
-
Step3Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
-
Step4Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.
Nutrition
60
Calories
3g
Total Fat
2g
Protein
6g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 30
- Total Fat
- 3g
- 5%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 380mg
- 16%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 2g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 45%
- 45%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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