Thursday, May 13, 2010

Creamy Cauliflower Purée

I tried a new wonderful receipe for cauliflower purée the other night and I was very impressed.  The taste was amazing, it is a great way to get in more vegetables and I am pretty sure if you didn't tell the kids they were eating cauliflower, they would think it was mashed potaotes.  I tweaked the recipe a little though - I used a mixer instead of a blender (this left it a little chunky but I wanted it that way), light sour cream instead of buttermilk and garlic powder instead of the gresh garlic. Hope you enjoy!

The recipe is from Gina's Weight Watcher Recipes

Creamy Cauliflower Purée

A perfect low carb alternative to mashed potatoes with a creamy buttery taste and less than one point. If you don't have buttermilk, low fat sour cream also works great.

Servings: 4 • Serving Size: about 3/4 cup • Calories: 93 • Points: .5 pt
1 medium head cauliflower, cut up into florets

4 cloves crushed garlic

1/3 cup 1% buttermilk

salt and pepper to taste

1 tbsp light butter spread (I used Brummel and Brown)

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it. A regular blender would work fine as well.

1 comment:

Wendy Irene said...

Amy this looks delicious!

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