As I have told you, sadly I don’t eat many carbs and that includes potatoes. I hate it, and it sucks. Aside from being slightly Gluten Intolerant, carbs just aren’t part of my diet/lifestyle anymore (tear). Like I have said- I HATE that I can’t eat them because I could live on bread or pasta. Oh, and sandwiches are my favorite food (Joey Tribiani and I would be besties).
So to make me happy, I have started to make up some really good mashed puree alternatives. I won’t bother you with the parsnip/cauliflower one because apparently it wasn’t good to many (I liked it!). Last night I made this one, and you wouldn’t even know that it wasn’t potato because it was even the consistency of mashed potatoes! Here is a little tip, let it be chunkier than smooth to give you more of a potato “feel”
Cauliflower Puree (adapted from epicurious.com)
Ingredients:
- 1/2 lb cauliflower florets, chopped (2 2/3 cups)
- 1 garlic clove, smashed
- 1/3 cup chicken broth
- 1/2 teaspoon salt
- 2 tablespoons heavy cream (feel free to use regular milk- I used 1%)
- 1 teaspoon unsalted butter
Directions:
Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork
*Side note: I used more chicken broth to give a deeper flavor. I also added more butter, because it needed more! Feel free to add or subtract as you wish. A little nutmeg would be so tasty!
-Jessica Brown
