Recipe by ohbother
I'm not sure if the original Cauliflower Mash came from South Beach, but I know this recipe comes from the South Beach Diet Parties & Holidays Cookbook! I'm diabetic, so always looking for good recipes I can eat without guilt. 12/1/08: We just made this for Thanksgiving, and it was a huge hit. I decided to add 3-4 ounces of fat-free cream cheese (not in the original recipe) for extra creaminess and flavor, and it was a HUGE hit -- even the picky kids gobbled it right down, and there were no left overs.
Top Review by ShugrGrl55
These were great and so easy! A hit with even the pickiest eaters at the Easter dinner table. No one even missed the fact that we had no carbs at the table! In fact, most people didn't even realize they were eating cauliflower until we told them!
- 1 1⁄2 lbs cauliflower, cut into large florets (about 8 cups)
- 3 garlic cloves
- 2 (14 ounce) cans reduced-sodium chicken broth
- salt & freshly ground black pepper, to taste
- 2 teaspoons fresh chives, chopped
- 3 -4 ounces fat free cream cheese (optional)
Directions See How It's Made
- Combine cauliflower, garlic cloves, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
- Reserve 2 Tbsp of the cooking liquid and drain cauliflower (don't dry it, but allow it to drain fairly thoroughly). Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in one or two tbsp of the reserved broth, if necessary, to moisten mixture. You might want to use fat free cream cheese during this step instead of the broth for extra body and creaminess. Season with salt and pepper to taste. Just before serving, stir in chopped chives. Serve warm.