It can be tough to get kids (and adults) to eat more vegetables and fewer sweets this time of year, but Gary Glenn, certified executive chef at Mount Nittany Medical Center, provides this healthy, cauliflower-based alternative to mashed potatoes. (He says that kids won’t know the difference!) Try it and tell us if they do: firstname.lastname@example.org.
2 heads — Cauliflower, cored and cut into small florets
1 tablespoon — Extra Virgin Olive Oil
4 cups —2% Milk
1 teaspoon — Sea Salt, or to taste
1 teaspoon — Pepper, or to taste
bunch — Chives, minced
2 tablespoons — Roasted Garlic, paste/puree
4 tablespoons — Parmesan Cheese, grated
1. Place 1/3 of cauliflower florets on sheet tray with olive oil and teaspoon of salt and roast at 350 degrees until tender and brown.
2. Combine remaining cauliflower and milk in a saucepan over medium heat. Simmer until cauliflower is very tender. Strain cauliflower and reserve milk.
3. Combine roasted and boiled cauliflower in a mixing bowl. Using a handheld mixer with standard beater attachments, blend cauliflower until smooth, adding reserved milk until consistency desired is achieved.
4. Add chives and optional ingredients (if preferred), season with salt and pepper to taste and serve.
1 cup portion has 113 kcal, 7g of protein, 4g of fat, 13g of carbohydrate, 322 g of sodium, 10 mg of cholesterol and 4 g of fiber.