Cauliflower Mashed "Potatoes"

Skip the starchy mashed potatoes in favor of this filling, nutrient-dense cauliflower mash. MORE+ LESS-

By Betty Crocker Kitchens

August 2, 2017

tablespoons butter

teaspoon sea salt flakes

cloves garlic, peeled

1/2

cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

large head cauliflower

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1

In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
2

In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
3

Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
4

Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.

Don't skip the step of drying off cooked cauliflower thoroughly before pureeing. It prevents the finished mash from getting too runny.
Top the finished mash with chopped fresh herbs for a little pop of green.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.