Mashed cauliflower makes a fair imitation mashed potatoes – but for any potato lover, it’s a little disappointing, so I decided to try to have the best of both worlds, by combining potato (just a little bit) with the cauliflower (a whole lot).
The result is awesome, and only about 10 to 20 more calories per serving than the instant cauliflower alone.
1 large head cauliflower
about 2 cups of chicken broth (a 14 to 16 oz can or 2 cups water and a bouillon cube)
1 small potato, or 1 serving’s worth (1/3 to 1/4 cup dry, I believe) of instant mashed potato flakes
liquid for mashing (reserved hot cooking broth and skim milk)
In a roomy dutch oven, I steam a whole large, trimmed cauliflower in the 2 cups of broth (the broth doesn’t cover the cauliflower) and cover the pan and simmer until the cauliflower is tender. I drain out any of the broth into a cup (in case I need extra moisture). I microwave the potato in the meanwhile (if I’m not using flakes). Then I mash the cauliflower with a potato masher (I mash the potato with it, or add the flakes as I mash) with a little bit of skim milk (maybe a quarter cup) and a little bit of the reserved broth. Sometimes I toss in green onion (the white and an inch or two of the greens), sliced thin right before draining (they’re also good tossed in raw during the mashing instead).
Personally, I like them better than the typical mashed potatoes. They have a lighter, creamier texture and just melt in your mouth – Almost a cross between colcannon (and if you add the onions) champ, two irish mashed potato dishes (recipe link below), without the calories of all the potato and the added butter.