Cauliflower Mashed Potatoes
11/17/17
WRITTEN BY: Brooke Wheeler
PHOTOGRAPHY: Brooke Wheeler

The following recipe is part of a complete Thanksgiving menu, featured here. This recipe would be a terrific compliment to your holiday feast, or any time of the year.

These “mock” mashed potatoes contain all of the flavor you love, but with just a fraction of the carbs.

INGREDIENTS

  • 1 head cauliflower (medium), washed and cut into florets
  • 1 tablespoon cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt & pepper, to taste
  • 4 slices bacon, cooked (optional)
  • Fresh chives, for garnish (optional)
  • Butter, for serving

PREPARATION

  1. Bring a large pot of water to a boil over medium-high heat.
  2. Place the cauliflower into the boiling pot of water and cook for 6-8 minutes or until cauliflower is very tender. Drain well; remove excess moisture with paper towels.
  3. While still hot, transfer the cauliflower to a food processor or blender and puree with the cream cheese, Parmesan cheese, garlic, and salt & pepper. Blend until almost smooth.
  4. Stir in chopped bacon. Garnish with fresh chives and pats of butter.

 


Makes 4 servings

Per serving: 129.8 calories, 7.5g total fat, 8.6g protein, 7.9g carbohydrates, 3.6g fiber, 3.7g sugar, 13.8mg cholesterol,  284.9 sodium

Brooke Wheeler

Brooke lives in the heart of the Midwest where, along with her husband, they raise their 3 children (two boys and a girl). Her 10 year old son was diagnosed with type 1 diabetes when he was just 21 months old. His diagnosis, and the desire to make an imprint on the diabetic community, ultimately led to the creation of her recipe blog, Finger Prickin' Good (fingerprickingood.com), where she shares kid-approved and diabetic-friendly recipes.