I Can’t Stop Making This Zero Point Mashed Cauliflower Recipe

Cauliflower mash, kin to its starchy counterpart, mashed potatoes, stands as a versatile side that effortlessly pairs with any meat. Following the time-tested method akin to mashed potatoes, it involves chopping cauliflower, boiling it generously, and then blending it with a food processor, along with a few additional ingredients.

This mash, delicately smooth and light, serves as more than just a side. It transforms into a sophisticated accompaniment for your dinners. In a world where our childhood plates were dominated by a protein and two sides, often a salad and a complex carbohydrate, cauliflower mash introduces a subtle yet significant shift. It seamlessly replaces the traditional carb with a vegetable, essentially an extra salad, coming in at zero ww points per serving!

Why try this Recipe?

1. Experience the delight of a flavorful mash, a perfect solace for those missing the traditional mashed potatoes.
2. Weight Watchers Friendly: Clocking in at just one Weight Watchers point, this dish aligns seamlessly with healthier eating choices, making it a guilt-free pleasure.
3. Easy and Customizable: With minimal effort, this mash is easy to prepare, allowing you to tailor flavors and ingredients to your preference.
4. Versatile Pairing: Not just a side, this mash harmonizes with various dishes and is delightful enough to be enjoyed on its own.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Serving size: 175 g.

Ingredients

·         1 medium-sized cauliflower head, chopped into florets, 500 g.

·         ½ cup (120 g) plain nonfat yogurt

·         ¼ cup (60 ml) skimmed milk

·         1 clove of garlic, minced

·         Salt and pepper to taste

Instructions:

1. Trim and cut the cauliflower into evenly sized florets. Rinse them thoroughly under cold water.

2. In a large pot, add enough water to cover the cauliflower florets. Bring the water to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the florets are tender.

3. Drain the cauliflower florets in a colander and set aside to cool slightly.

4. In a food processor, combine the cooked cauliflower florets, plain yogurt, skimmed milk, minced garlic, salt, and pepper. Process until the mixture is smooth and creamy.

5. Transfer the cauliflower puree to a serving bowl. Adjust the salt and pepper to taste.

6. For a warm dish, transfer the puree back to the stovetop over low heat. Warm gently, stirring constantly, until heated through. Do not boil. Serve the mashed cauliflower warm or at room temperature.

Variations:

1. Creamy Indulgence: For added creaminess, consider incorporating a touch of yogurt or milk. Alternatively, a discreet teaspoon of butter can elevate the richness.
2. Smoky Garlic: Take a bold step by roasting half a head of garlic. Integrate the roasted garlic pulp into the mash for a smoky, garlic-infused flavor.
3. Compact Consistency: To achieve a denser texture, add half a potato (no more) for the perfect balance between light and substantial.
4. For a touch of luxury, a teaspoon of Parmesan cheese adds a phenomenal depth of flavor to the mash.

Tips and Tricks:

1. Drain the Cauliflower: After boiling, allow the cauliflower to drain for at least 10 minutes to avoid introducing excess moisture to the mash.
2. Patient Processing: Process the mix patiently and in batches to achieve a smooth, lump-free texture.
3. Gradual Ingredient Addition: When adding extra ingredients, do so gradually. It’s crucial not to introduce too much liquid, ensuring the mash maintains a pleasant, smooth consistency—soft but never liquid.

WW Points

Cauliflower 0 points

Great Value Plain nonfat yogurt 0 points

Fat free skim milk 1 point

Garlic 0 point

Table Salt 0 point

Black pepper 0 points