This recipe for whipped cauliflower is one of my absolute favorites. I won’t try to convince you that it tastes anything like mashed potatoes, but I actually believe it tastes equally as good and is just a fraction of the calories.
- 1 head of cauliflower, chopped into florets
- 2 tsp garlic salt
- 1/3 c reduced fat sour cream
- 2 tbsp butter
- salt and pepper
In a large saucepan, cover cauliflower with water. Add garlic salt and bring to a boil. Reduce to a simmer and cook until cauliflower is very tender and falls apart when pierced with a fork, approximately 20 minutes. Drain thoroughly. (It is extremely important to make sure you drain all of the water out. Otherwise, you end up with a soupy result.) Return cauliflower to saucepan. Add butter and sour cream. Whip with a hand blender until smooth and creamy. (At this point, if the dish is too soupy, you can return the pan to low heat to reduce and thicken). Season with salt and pepper to taste.