Creamy Cauliflower Mashed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 bags of frozen cauliflower florets1 cup of 0% greek yogurt (I use Fage)1/2 cup fat free sour cream1 cloves of garlic, minced (or more if like garlic)1 shallot, minced1/4cup grated parmesan1 cup dry potato flakessalt and pepper to taste
In a large pot bring water to a boil and season as you wish (I added adobo seasoning to the water). Add cauliflower and boil for 15 minutes or until florets are fork tender.
Mince garlic and shallots. Drain cauliflower and allow to sit in strainer for 5 minutes prior to mixing (if you don't it will be watery).
In a bowl mix cauliflower with all remaining ingredients. Mix with an immersion blender or food processor to desired consistency. You can use a hand mixer but the end result is chunkier that way.
Serving Size: Makes 8 servings
Mince garlic and shallots. Drain cauliflower and allow to sit in strainer for 5 minutes prior to mixing (if you don't it will be watery).
In a bowl mix cauliflower with all remaining ingredients. Mix with an immersion blender or food processor to desired consistency. You can use a hand mixer but the end result is chunkier that way.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 94.0
- Total Fat: 0.2 g
- Cholesterol: 1.4 mg
- Sodium: 62.2 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.6 g
- Protein: 5.8 g
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