I discovered cauliflower as a substitute for mashed potatoes many years ago when I tried the South Beach Diet. Mashed cauliflower is tasty, but I prefer to combine it with a few potatoes, preferably Yukon Gold. This dish is terrific as a side when you’re craving comfort food and also makes a great topping for Shepherd’s Pie.
Reduce the fat: Use olive oil instead of butter, nonfat milk instead of half and half and/or nonfat sour cream. You could also replace the sour cream with yogurt cheese or skip the sour cream altogether. To make yogurt cheese, line a strainer with cheesecloth and place over a bowl. Add plain yogurt and let it sit in the refrigerator overnight. Discard the liquid that collects in the bowl.
Reduce the carbs: Use more cauliflower and fewer potatoes.
Mashed Potatoes and Cauliflower with Roasted Garlic
- 1 head garlic
- Olive oil
- 1 head cauliflower cut into florets
- 2 pounds potatoes slices (I used Yukon Gold)
- 2 tablespoons butter
- 1/4 cup half and half
- 1/4 cup sour cream
- Kosher salt
- Freshly ground black pepper
Roast the garlic:
Preheat oven to 375°;F. Cut off about 1/8 inch of the stem end of the garlic to expose the cloves and remove as much of the papery exterior as possible. Place the bulb on a large piece of foil, cut end up. Drizzle with olive oil, then wrap in foil. Place bulb on a small baking sheet and roast for about an hour. Remove from oven and let cool. Squeeze cloves out of skins.
Make the mash:
Place the cauliflower and potatoes in a large saucepan or stock pot and cover with water by an inch or two. Cover, bring to a boil, then reduce heat to medium-low and partially cover. Cook for about 20 minutes or until vegetables can be easily pierced with a fork. Drain and return to pot. Mash the cauliflower and potatoes, then add butter, half and half, sour cream and garlic. Mix well and season to taste with salt and pepper.