Mock Mashed Potatoes

This creamy, garlicky mash is made from cauliflower instead of potatoes. We use garlic and thyme for depth and nonfat Greek yogurt and a[ little Parmesan for dairy richness and tang.]

Total Time:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 medium heads cauliflower (1 1/2 pounds each)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
Directions
  • Core the cauliflower heads and cut the stems and florets into 1-inch pieces.

  • Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes.

  • Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor.

  • Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes