Cauliflower Mashed Potatoes

Ingredients:

8 cups bite-size cauliflower florets (about 1 large head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip below)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon grass fed butter
1/2 teaspoon sea salt
Freshly ground pepper to taste
Snipped fresh chives for garnish

Directions:

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower and garlic in a food processor.  Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.  Transfer to a serving bowl.  Drizzle with the remaining 2 teaspoons oil and garnish with chives. Serve hot.

Notes: No buttermilk? You can make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup almond milk.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s