Mock Mashed Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 210
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 10 milligrams
- Sodium
- 450 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 7 grams
- Protein
- 11 grams
- Sugar
- 8 grams
- Total: 45 min
- Active: 25 min
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.