This cream cauliflower makes low-carbohydrates perfect for mashed potatoes. Here, we use ordinary thin cauliflower and mixed garlic, buttermilk, and butter to create a flavored side dish that is about a quarter of the calories of a typical fried potato. If you want, replace it with chopped low-fat cheese or chopped fresh herbs.
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| Image Source - Google | Image by - detoxinista |
Material
- Material checklist
- 8 cup bite-size cauliflower (about 1 head)
- 4 garlic cloves, crushed and peeled
- 1/4 cup nonfat buttermilk (see tip)
- Divide 4 tablespoons extra virgin olive oil
- 1 teaspoon butter
- 1-2 teaspoons salt
- Fresh pepper to taste
- Fresh chives cut for garnish
Instructions
Step 1
Place the cauliflower and garlic in a boiling basket with boiling water, cover, and steam until smooth, 12 to 15 minutes. (Alternatively, cover the florets and garlic in a microwave-safe container for 3 to 5 minutes with 1/4 cup water, cover, and high microwave.)
Step 2
Place the garlic and cooked cauliflower in a food processor. Add buttermilk, butter, salt, 2 teaspoons oil, chilies, and pulses a few times and process until smooth and creamy.
Add buttermilk, 2 teaspoons oil, butter, salt, pepper, and pulses a few times and process until smooth and creamy. Add the remaining 2 teaspoons of oil and garnish with shaves as needed. Serve hot.
Tips
No butter match? You can use the prepared buttermilk powder according to the package instructions, or make "yogurt": Mix 1 tablespoon lemon juice or vinegar with 1 cup milk.
