I really enjoyed last week’s experiment with a lentil loaf, but having been so successful forced me to ask what an appropriate accompaniment to it should be. Mashed potatoes were the obvious choice, but was there anything I could do differently? That’s how we roll here at DinnerCakes.
Now, there’s nothing wrong with white potatoes. As I’ve mentioned before, they are fat free, cholesterol free, low in sodium and high in vitamin C. However, they also have a somewhat high glycemic index and, well, they aren’t exactly low on the calorie scale either (a fact that is always on my mind this time of year). Enter the cauliflower. This sucker is the ultimate competitor for the white potato. It too is fat free, cholesterol free, low in sodium and has even more vitamin C than the white potato, providing you 100% of your daily vitamin C need with just 100 grams. And to top it all off, less than half the calories of the white potato. K.O.
Cauliflower mashed potatoes is a pretty well known substitute and is incredibly easy to make. It’s so easy that I’m almost ashamed to write about it (almost). With a food processor and some common kitchen ingredients, you’re good to go. Without a doubt, I will be doing these again.
Cauliflower “Mashed Potatoes”
1 head of cauliflower
1 tablespoon butter
1/4 milk/cream/water (optional)
1 teaspoon dried thyme
2 teaspoons parsley
Cut the cauliflower into florets and steam for until tender; approximately 10 minutes. Don’t worry about overcooking. Once ready, transfer to a food processor along with the butter, thyme and parsley. Chop until smooth. If you like a creamier consistency, considering adding milk, cream or even water a bit at a time, continuing to process.