Extra creamy mashed cauliflower – Like eating clouds for dinner

It melts in your mouth and gives you that feeling of comfort that your childhood home provided: mashed potatoes. But wait… it’s actually “just” mashed cauliflower, in all its creamy fluffiness. Like its carb-intensive, potato-based cousin, this cauliflower version is a perfect side dish and figure-friendly companion for chicken breast, salmon or a nice steak and it doesn’t break the calorie bank. Plus, it’s fast and easy to prepare. For this recipe you need a food processor or an immersion blender, preferably the former, as it‘s more hassle-free.

Servings: 4  *  Calories per serving: 100 kcal  *  Preparation time: 10 min  *  Start to finish: 25 min

Ingredients

  • Half a head of cauliflower
  • ½ a cup (120 ml) of sour cream
  • 1 tablespoon of butter
  • 1 teaspoon of garlic powder
  • ¼ a teaspoon of nutmeg
  • ½ a teaspoon of salt
  • ½ a teaspoon of ground pepper

Cut the cauliflower into florets and cook them in a pot for 15 minutes until they are soft and tender. If you have the option to steam cook them, do that, as it conserves more nutrients. Afterwards, pour them into your food processor (or into a large bowl if you use an immersion blender). Add the sour cream, butter and spices. Blend for approximately 2 to 3 minutes until you have a smooth mix.

If garlic doesn’t float your boat, reduce it to ½ a teaspoon, but make sure to add some. The benefit of using a powdered version is that the taste is more subtle than fresh, diced up cloves, making it more agreeable for those of you who are normally not too keen on the smell of garlic.

Tip: Add 3 tablespoons of grated parmesan. It’s super tasty, but beware as it doubles the amounts of calories.

Advertisements