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Our savory cauliflower puree makes a perfect low carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.

eatingwell.com

Creamy Mashed Cauliflower

Makes 4 servings.

8 cups bite-size cauliflower florets (about 1 head)

4 cloves garlic, crushed and peeled

1/3 cup nonfat buttermilk (see Tip)

4 teaspoons extra-virgin olive oil, divided

1 teaspoon butter

1/2 teaspoon salt

Freshly ground pepper to taste

Snipped fresh chives for garnish

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Recipe tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Per serving (per 3/4 cup each): 107 calories; 7 g fat (1 g saturated fat; 59 percent calories from fat); 10 g carbohydrates; 0 g added sugar; 3 mg cholesterol; 339 mg sodium; 5 g protein; 4 g fiber.

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