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America’s Healthy
Cooking Teacher

You Won’t Believe It’s Not Mashed Potatoes

M-m-m-m-m-m-m-m-m-m-m-m…mashed potatoes…starchy, creamy and buttery…and oh, so fattening! This version uses cauliflower as the base and has all the creaminess and satisfaction without the stuff we no longer want to eat.

Makes 3-4 servings

Ingredient List: 

1 head cauliflower, broken into florets
1/8 cup unsweetened organic almond or soy milk
3 tablespoons vegan butter substitute
Sea salt
Cracked black pepper
Small bunch fresh chives, finely minced

Step By Step Instructions: 

Place cauliflower in a steamer basket above a pot of boiling water. Cook, covered, until fork tender, about 12 minutes.

Preheat oven to 325o and lightly oil a 9-inch baking dish. Transfer cauliflower to a food processor or blender. Add milk, vegan butter substitute, salt and pepper to taste and puree until smooth. Spoon into baking dish and bake, uncovered, for about 8 minutes, until bubbly. Fold in chives and serve hot.