INGREDIENTS
2 Heads Cauliflower
3 TBSP Olive Oil
1 CUP Low Fat Buttermilk
4 Cloves Garlic
2 TBSP Parsley, chopped
Salt and Pepper, to taste
STEPS
1. Place garlic in a large pot of salted water and bring to a boil over high heat. Separate cauliflower into small florets and add to pot.
2. Bring back to a boil, reduce heat to medium-high and cook until cauliflower is very tender, 10 to 12 minutes. Drain well, transfer back to pot and cook over medium-high heat, stirring constantly, until dry, about 3 minutes.
3. Combine garlic, cauliflower, olive oil and buttermilk in a large bowl. Use a potato masher to mash cauliflower until thick and pulpy. Transfer to a large saucepan and bring to a simmer over medium-high heat.
4. Cook until warmed through, about 5 minutes.
5. Season with salt and pepper. Sprinkle with parsley and serve.
TIPS
1. Excellent Low-Carb replacement for mashed potatoes.
2. For a richer taste, add your favorite cheese to the recipe.
3. Excellent Source of Vitamin C, important for immune health.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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