I Made It: Tasty & Healthy Mashed Cauliflower

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In the midst of (or in spite of) pizza binges and my cheese and cracker obsession, I honestly do try to find healthy alternatives for some of my favorite calorie-laden foods. For example, just cutting out mac and cheese is not an option for me so I make a whole wheat version that is good enough for a main dish. These simple ingredient switches make me a happy foodie, but when a friend suggested I try mashed cauliflower I have to admit I was slow to try it, but when I finally made it I regretted not trying it out sooner. Here is a great mashed cauliflower recipe that I adapted from a few different recipes I found for mashed potatoes and cauliflower.

Mashed Cauliflower for Two

Ingredients

1 package frozen, organically grown cauliflower (or 1 small, fresh head cut into florets)
2 1/2 tbsp unsalted, sweet cream butter at room temp
1/4 cup heavy whipping cream, warmed
1 tbsp white wine vinegar
1 tbsp olive oil
Salt & pepper (or garlic salt & pepper) to taste
Any other traditional potato toppings like butter and chives to taste

Directions

Follow the directions on the package to cook the cauliflower, or if you are using fresh cauliflower boil until tender, about 10 minutes. Drain cauliflower and return to pan. Add the cream, butter, olive oil and blend with hand mixer or potato masher. Add vinegar and continue blending until it is a smooth, mashed potato texture. Like mashed potatoes you can play with the amount of cream to reach desired consistency.

I was really impressed with the way these turned out, and the white wine vinegar is a little secret adds an interesting kick of flavor (I started using it when making regular mashed potatoes). When mashed and blended right you wouldn't even know the difference between the cauliflower and potatoes if you hadn't cooked it. I have seen recipes where a little bit of mashed potatoes are added for texture, but these don't need no stinking dried potato flakes. Happy, healthy eating!