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Cauliflower “Mashed Potatoes”


These are good. These are very very good. I really didn’t think that they would be. I’m not one for pureed foods, but I’m so committed to the movie night theme, that I would have eaten them even if they were disgusting. Thank goodness they weren’t! These came out creamy dreamy delicious! I may even make them for Thanksgiving. This would also be a great way to sneak some vegetables onto your kid’s dinner plate. Or you can use them as a great low carb alternative to mashed potatoes. However, truth be told, I still much prefer mashed potatoes. But who doesn’t? I am so glad that I made extra, because I have definitely been enjoying the left overs. Oh, and did I mention I got to use my food processor? I told you I love that thing!

Cauliflower Mashed Potatoes
Yield: 4 servings
printer friendly version

2 – 14 oz bags cauliflower florets
2 Tbsp olive oil
1 Tbsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup chicken broth, or more to get the consistency you want

Directions:

Preheat the oven to 400 degrees F

In a large bowl, mix the cauliflower with the olive oil, garlic, salt, and pepper.  Spread on cookie sheet. Roast in the oven until a knife easily pierces the stalk of the cauliflower, about 17 minutes.

Remove the pan from the oven and dump the contents into the bowl of a food processor. Make sure that you scrape the pan and add the drippings to the food processor as well. Add the chicken broth and puree until smooth. You can add more chicken broth as you see fit to reach the consistency that you want.

Taste the puree and add salt and pepper to taste.

Source: Me!

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