I love mashed potatoes. I gorge myself on them every year at Thanksgiving. The only problem in our relationship is that the potatoes simply don’t love me back -they really don’t get me, or what I’m about when I’m working towards certain nutritional goals. They’re all like “who cares about carbs or starch intake -let’s live for tonight! Yolo!” And much like a Greek Village after spring break, I’m left filled with regret the next morning.
Fortunately, I recently met these guys -they walk, talk and taste like the potato, but they’re really there for me when I need them (and in only 25 calories and 5 carbs a cup, vs the 118 calories and 26 carbs those lousy potatoes were dropping by the bowlful). They also have a sensitive side that makes them great with kids. You can really feel like you’re bringing home and eating part of the family when these guys come to dinner.
But for realz, this stuff is awesome. Can’t even tell you how many kids and picky eaters I’ve slid this past who can’t even tell the difference. My veggie-repellant niece even asks for us to make them now when we come to visit.
• 1 large head cauliflower
• 5 large cloves garlic
• ¼ – ½ cup light sour cream or ¼ cup Tofutti vegan cream cheese
• 1-2 Tablespoons Earth Balance butter substitute
• Salt and black pepper to taste
Fill a four-quart stockpot with 1-2 inches of water and allow it to come to a boil. While water heats, wash and trim cauliflower and cut up the florets and stem, also peeling garlic cloves. Place cauliflower and garlic into the pot, lightly salting. Boil 10 minutes, or until everything is tender. Drain contents of pot then transfer into a food processor or blender, adding butter, sour cream, salt and pepper. Puree until smooth and spoon immediately into your mouth.
All writing and images copyright © 2015 Rachel Elise Weems Woods