Swapping out potatoes for cauliflower is a simple change that makes a dish much healthier without losing any flavor. In this easy and delicious recipe from Rocco DiSpirito, cauliflower proves to be a worthy substitute for potatoes. The addition of Greek yogurt adds a delightful creaminess and tang to the mash.
Cauliflower Mashed Potatoes
Gluten Free
Serves Two
Ingredients--
2.5 cups cauliflower, roughly chopped
1/2 cup nonfat Greek yogurt
salt & pepper
1. Preheat the oven to 450 degrees. Line a baking sheet with foil and spray it with cooking spray.
2. Spread the cauliflower out on prepared baking sheet. Season with salt & pepper, to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed packet.
3. Roast the cauliflower for 20 minutes. Remove the top foil, and continue roasting the cauliflower until it is tender, another 16-20 minutes.
4. In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until smooth. Season with additional salt and pepper, if necessary.
Nutrition Information--approximately 95 calories per serving
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