Mashed potatoes are a personal love of ours, but due to the carbs and fat, they are rarely welcome in the house. This year for Thanksgiving, I decided to give faux mashed potatoes a try. Being a pesce/vegetarian, I knew I would probably like them..but my meat loving husband?
- 1 medium head of cauliflower
- 2 tbls. light sour cream
- 1/4 cup parmesan
- 3 tbls. salted butter
- 1 c chicken broth
- Salt & Pepper to taste
Clean cauliflower, break florets into large chunks (easier to puree). Add to medium pot of boiling water, cook until tender (test with fork) about 6-7 minutes.
Drain well in colander, layer florets onto paper towels soaking all moisture up. Return cauliflower to medium pot (now dry) and quickly add sour cream, cheese, butter and chicken broth. Puree until smooth; can be served immediately or place in serving dish with foil cover and keep warm in oven.
The result? Everyone loved them and we now have a new holiday dish!
Next time I’m adding some horseradish for a little kick!