This is one of my all time favorite low carb substitutes. Mashed potatoes were a staple side in my home for almost a decade. My Thanksgiving mashed potatoes were even a bit of a tradition until I realized they nearly made you gain 5 pounds immediately after consumption. These days I try to incorporate as many vegetables into our diet as I can. The recommendation is that half your plate be fruits or vegetables and with this veggie subbie, that has never been easier. This recipe is kid tested and approved which is always a plus in my home! They never even knew the difference until I told them.
What you’ll need:
1 medium head cauliflower
1 tablespoon smart balance butter
1 teaspoon garlic salt
1 teaspoon dill seasoning
1 teaspoon Mrs. Dash onion and garlic salt free seasoning
3 stalks chives (chopped, 2 to mix in, 1 for garnish)
What to do:
Peel back and remove the leaves and stalk from the head of cauliflower. Clean and cut cauliflower into small pieces. Cook in steamer for approximately 20 minutes or until well done. Remove; do not let cool and transfer to food processor.
Once in a food processor, puree the hot cauliflower with the butter, seasonings and chives until almost smooth.
****Tip: pulse cauliflower to prevent over mixing to get a real mashed potato consistency******
Garnish with chives and serve hot
Makes 4-5 servings
There is plenty if room here to play with your favorite seasoning and mix it up. I just used what I had in hand but try plain yogurt and rosemary for a creamy, zesty flavor. You could even mix in sautéed onions and beef flavoring for a more savory flavor. Make it your own!