Lori’s Cauliflower Mash Recipe – Better than Mashed Potatoes
- 2 heads of cauliflower
- 1 8-ounce package fat-free or low-fat cream cheese
- 1-2 cups low-fat Greek yogurt
- Dollop of sour cream (optional)
- Half cup milk (optional)
They say cauliflower is the new kale. (And age 60 is the new 40.) This recipe will fool all of the cauliflower nay-sayers in your family, as they really are better than mashed potatoes and can be made so low-calorie!
Begin by trimming away the leaves and base of the cauliflower – you will be left with only the lovely florets. Steam or boil florets until tender.
After the florets are soft, I drain them in a colander AND use a potato masher to squeeze out excess water – you’d be surprised how much liquid they can hold!
Then toss cooked florets into a bullet mixer and add cream cheese and yogurt. This last batch, I added some sour cream because I was trying to finish off the container to make room in the fridge. (Yes, that’s how I roll and how many recipe variations are born.)
How much of any of these ingredients you add depends on the level of creamy texture you desire. So, perhaps start with 1 cup of yogurt, mix and taste – decide if you want to add the 2nd cup. The cream cheese really takes the texture and taste to the next level – don’t skip trying this! Sometimes I add a little milk if I want a more liquid outcome.
I like mixing this in our KitchenAid bullet mixer, but you could also mix in a blender, food processor or with a hand-mixer. To serve a large batch with dinner as a side dish, I would probably put in a baking dish and heat for 20-30 minutes. Or microwave it one bowl at a time. Add a pat of butter, salt and pepper – and serve as you would mashed potatoes. Enjoy!
Content written and published by Lori Cain.