Faux Mashed Potatoes

Well, this week’s fruit and veggie co-op bushel came with two heads of cauliflower — and wouldn’t you know it —  I had just bought a head a few days ago.  So that means I now have THREE heads of cauliflower to work into the meal plan for this week.  Good thing I like cauliflower!

Today’s cauliflower side dish was one of my favs. I’m sure most of you have seen (and probably even tried) this recipe, but in case there are a few of you out there who still haven’t, I have to give my two thumbs up for this much lower calorie version of mashed potatoes — mashed cauliflower.  I eat it all the time.

Image(Sorry for the really bad pic.  Not only am I too lazy to bust out my good camera, but I am also without photo editing software at the moment… so this is straight outta my phone!)

Anyway… here’s my basic recipe for mashed cauliflower:
–   Take one medium-large head of cauliflower and chop into chunks.
–   Place chunks into a big pot of boiling, salted water and cook until soft (about 10-15 minutes, depending on how big your chunks are).
–   Drain well.  THIS IS VERY IMPORTANT!! The more dry you can get your cauliflower, the better.  I have left too much moisture in before and it really makes it quite yucky!
–  Place extremely well drained cauliflower back into the big pot and add 2 tbs of whatever butter product you want to use.  (Real butter is the yummiest, of course, but I usually use my Brummel and Brown yogurt spread cuz it’s lower in calories and fat.)  Sprinkle liberally with salt and pepper.
–  Break out your hand mixer and beat on low until your cauliflower looks like mashed potatoes.  Adjust seasoning as needed.
–   EAT.

There ya go!  Give it a try!  And let me know what you think.

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