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INGREDIENTS:
- 6
cups of cauliflower
- 5
small red potatoes, quartered
- 1
head of garlic
- 1/3
cup low fat parmesan cheese
- 2
TBSP low fat butter (e.g.: ipromise or Brummel and brown)
- ¼
cup skim milk
- 2
TBSP chopped chives
DIRECTIONS:
- Cut the top of the garlic horizontally,
drizzle with olive oil and a sprinkle of salt and wrap in foil. Place in a 350 degree oven for 40 minutes to
roast
- While the garlic is roasting, cook the
cauliflower and red potatoes in lightly salted water until fork tender,
approximately 20 minutes
- Once cooked, drain the vegetables and set them
back on the stove
- After the garlic has roasted, add all of the
cloves to the cauliflower and potatoes
- Add the butter and begin to lightly mash all
ingredients together
- Proceed with adding the skim milk and parmesan
cheese making sure to incorporate thoroughly
- Once you are ready to serve, sprinkle the
chives and enjoy
This recipe is great for cutting excessive carbohydrates
while still giving you the satisfying taste of regular mashed potatoes that you
crave. It has a minute amount of
carbohydrates and fat than the standard dish. AND THE BEST
PART! Your kids won't even know that
it's cauliflower!
This recipe yields 8-10 servings.
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