Looking to sneak more veggies into your daily diet? Start swapping cauliflower into your recipes. The ultra-versatile veggie can be used to make rice, pizza crust, tater tots, rice pudding, and even Buffalo wings. Here, we make mashed “potatoes” using lower-carb cauliflower in place of spuds. This lighter version of the classic side dish racks up just 93 calories per serving, and also boasts dietary fiber, omega-3 fatty acids, folate, and nearly 100% of your daily vitamin C needs. The texture will be a tad different than you’re used to, but by roasting the cauliflower on high heat, it creates a rich flavor you’re sure to love.
To try out this cauliflower mash recipe from Cooking Light for yourself, watch this video to learn the simple steps. First, preheat your oven to 500 degrees. Then pour olive oil, cauliflower, and garlic on a jelly-roll pan and toss until evenly coated. Bake the cauliflower for 20 minutes, or until it starts to look lightly browned. Be sure to stir it periodically, to make sure it’s evenly cooked.
After it’s cooked long enough, place the cauliflower in a large bowl. Add green onions, low-fat milk, butter, ground black pepper, and salt. Then the final event: Mash the mixture with a potato masher. Again, the texture will likely be a bit coarser than you’re used to with standard mashed potatoes, but the dish is sure not to disappoint.