Ingredients
The following ingredients have 4 Servings
- 1 large head of cauliflower (2-2 ¼ pounds)
- 1 cup low sodium broth (either vegetable or chicken)
- 3 Tablespoons milk (anything but skim)
- 3 Tablespoons light or nonfat cream cheese
- ¼ teaspoon garlic salt
- freshly ground black pepper and salt
- freshly chopped herbs like parsley or chives (optional)
Instruction
- Separate the cauliflower into florets and chop core finely.
- In a pot over high heat simmer broth. Add the cauliflower, cover and reduce the heat to medium. Cook until the cauliflower is very tender, about 12-15 minutes.
- Drain and discard the liquid (the drier the cauliflower is, the better!). Add milk, cream cheese, and garlic salt.
- Mash with a potato masher until the desired consistency is reached. If you’d like you can run the mashed cauliflower through the food processor for a creamy consistency. Season with salt and pepper to taste. Top with fresh herbs (optional) and serve!
