Parmesan Cauliflower Mash Faux-tatoes
Recipes, Uncategorized, Vegetable Recipes

Parmesan Cauliflower Mashed Faux-tatoes

Dear Diary,

This mid-west born Dietitian loves some mashed potatoes. My own smashed garlic red skin potatoes are delish but I also love restaurant versions made with just about any kind of potato. Mashed sweet potatoes? Yes, please. Smooth and creamy yellow potatoes whipped to the perfect texture? Bring it. A Thanksgiving table without mashed potatoes? Um, no. Just no.

The only caveat is, of course, the high amount of calories that gets served up in my beloved taters. I have to be honest, the thought of replacing the perfect potato with cauliflower to create a lower calorie substitute sounded abhorrent. But, as the saying goes, you have to try to know. While these faux-tatoes will not be gracing my Thanksgiving Day table any time soon, they will definitely be on my regular everyday table.

Cheers to eating my vegetables…and liking it!

Parmesan Cauliflower Mashed Faux-tatoes
 Serves 4-6
  • 1 large or 2 small heads cauliflower, cored, leaves removed and cut into small florets
  • 2 cups vegetable broth
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely green onions (use green and white parts)
  • 1 teaspoon M Salt
2. Use a strainer to remove excess liquid and transfer cauliflower to a food processor. Puree until smooth. Transfer to a bowl and stir in the Parmesan cheese, chives, and onions.  Season with M Salt and garnished with Parmesan and green onions. Serve warm.

PS – if you don’t have M Salt then you can use salt, pepper, and garlic powder to taste. However, I highly recommend you buy some M Salt to sprinkle on eggs, mix in guacamole, for vegetables, and pretty much anything savory.

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