2 chopped potatoes
3 cups cauliflower florets
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup low fat milk*
Salt and pepper to taste
1/2 teaspoon garlic powder (optional)
knife, measuring cups,
1.) In a large pot, bring 4 cups of water to a boil.
2.) Add potatoes and cook for 5 minutes.
3.) Add cauliflower and cook for 5 more minutes. Drain.
4.) In a large mixing bowl, add potatoes, cauliflower, and grated cheese. Mash with a fork until well blended.
5.) Add milk, salt, pepper and garlic powder. Mix well.
6.) Serve and enjoy!
7.) Refrigerate leftovers.
More About Cauliflower
How to Select
Choose cauliflower with compact, creamy white curds and bright green, firmly attached leaves. Avoid brown spots or loose sections that are spread out.
How to Store
Refrigerate cauliflower in a plastic bag up to 5 days.
How to Prepare
Trim off brown spots. Rinse with cold water. Remove leaves. Turn upside down, cut stem where florets are joined and separate. Eat raw: Add to salads, or have as a snack with dip. Eat cooked: Boil, steam, or saut. Add to casseroles, egg dishes, soups, stews, and pasta dishes.
You Might Also Like
Cabbage and Dill Salad
Add any leftover cabbage from this recipe to soups, salads and sandwiches for a nice crunch!