Herb and Cheese Mashed Cauliflower
2 ½ cups water
3 cups cauliflower florets (about 1-inch pieces)
2/3 cup nonfat milk
¼ cup nonfat sour cream
½ teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons finely chopped green onion
1 tablespoon finely chopped fresh parsley
1 tablespoon butter substitute
In a 2 ½ - quart saucepan with a steamer basket, bring the water to a boil Place the cauliflower in the steamer basket and steam for about 15 minutes, until the cauliflower is very tender throughout.
Place the cauliflower in a food processor fitted with a metal S blade and puree until smooth.
Add the milk and sour cream and carefully pulse the mixture until smooth. (Pulsate the mixture briefly to avoid the liquids splashing out of the processing bowl.) Add the salt, white pepper, onion, parsley, and butter substitute and continue pulsating until evenly incorporated. Serve warm as a side dish.
Yield: Makes 4 (about 1-cup) servings. Source: Recipes for Life after Weight-Loss Surgery. Margaret M. Furtado, M.S., R.D., L.D.N., Lynette Schultz, L.R.C.P., R.T., Chef Joseph Ewing, B.S., 2012 Fair Winds Press.Texture: Soft
Each: 88 Calories, 6 grams Protein, 14 grams Carbohydrate, 2 grams Fat, 252 mg Sodium, 7 grams Sugar.