I haven’t made this cauliflower mash in a few years. I discovered this hard-to-believe-it’s-not-mashed-potatoes recipe in my South Beach Diet Cookbook way back in 2007. It was love at first bite and the fact that it is so healthy is a plus! This is a super easy side dish to make for any night of the week and the perfect comfort food that goes down easy! Enjoy!
Cauliflower Mash
Ingredients
1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives
Prepare
1. In a large saucepan, combine cauliflower, garlic, and broth.
2. If cauliflower is not completely covered by broth, add water to just cover.
3. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
4. Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
5. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
6. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
- 1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
- 3 garlic cloves, peeled
- 2 (14-ounce) cans lower-sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- In a large saucepan, combine cauliflower, garlic, and broth.
- If cauliflower is not completely covered by broth, add water to just cover.
- Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 15 minutes.
- Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
- Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
- Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
