Mashed potatoes are great, but with all the other starchy foods served at Thanksgiving, sometimes they’re just too much.
Here is a great alternative.
This dish is just as easy, if not easier, to make than mashed potatoes. And if you use low-fat sour cream, it’s really low in calories. Nutritionally, it seems that cauliflower beats potatoes in many categories.
If you’ve already got your Thanksgiving menu planned out, this recipe is also great for a weeknight dinner. I made it on a Tuesday and enjoyed it for lunch the next day. It’s super filling too – I ate about a half-cup and was more than satisfied.
The recipe seems like it would be pretty easy to modify. No food processor? Try using an electric mixer or hand masher. It may not get as smooth, but it’d probably taste just as good chunky.
Cauliflower cream also beats mashed potatoes as leftovers – it stayed smooth and moist, not dried out and crusty.
Recipe: Cauliflower cream
Adapted from a recipe in the “A Veggie Venture” blog
- 1 large head of cauliflower
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2-3 garlic cloves, roughly chopped
- 1 chicken bouillon cube, crushed
- 1 cup sour cream
- 2 tablespoons unsalted butter, cut into bits
- salt and pepper to taste
- Ground nutmeg or paprika to garnish
- Preheat oven to 350F
- Bring large pot of salted water to a boil. Cut off the outside leaves of the cauliflower, use knife to cut out the core. Cut into large florets. Drop into boiling water, cooking til soft, about 10 – 15 minutes. Drain well in a colander.
- Meanwhile, heat a small skillet on medium, add the 1 tablespoon of butter and let melt til shimmery. Add the onion, garlic and bouillon and let cook til onions are just beginning to turn brown.
- Combine the onion mixture, cooked cauliflower and sour cream in a food processor and process til smooth. Add the 2 tablespoons of butter and process til smooth. Transfer to a well-greased square baking dish and bake until hot all the way through, 15 – 20 minutes.
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