Imitation mashed potatoes
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 210, total fat 12 G., saturated fats 4 G., proteins 11 G., carbohydrates 19 G., fiber 7 G., cholesterol 10 mg, sodium 450 mg, sugar 8 G.
Calories 210, total fat 12 G., saturated fats 4 G., proteins 11 G., carbohydrates 19 G., fiber 7 G., cholesterol 10 mg, sodium 450 mg, sugar 8 G.
This spicy, creamy mashed potato is very similar to mashed potatoes, but it's made with cauliflower. Garlic and thyme sautéed in olive oil add depth and richness to this low-calorie side dish, while low-fat Greek yogurt and a bit of Parmesan add a creamy note.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium heads of cauliflower (700 g each)
- 2 tablespoons extra-virgin olive oil
- 2 tsp fresh thyme leaves, chopped
- 3 cloves garlic, finely chopped
- 0.5 cups low-fat Greek yogurt
- 1/4 tbsp. grated parmesan
- 1 tbsp unsalted butter
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Recipes with similar ingredients: cauliflower, Parmesan cheese, yogurt, thyme
Cooking the dish according to the recipe:
- Remove the stems from the cauliflower heads and cut them and the florets into 2cm pieces.
- Bring 1 inch (2.5 cm) of water to a boil in a large saucepan and place a steamer basket on top. Place the cauliflower in the saucepan, cover, and steam until tender, 10-12 minutes. Remove the cauliflower pieces from the saucepan and arrange them on a large plate lined with a clean kitchen towel. Let the cauliflower drain for 5 minutes.
- Meanwhile, combine the olive oil, thyme, and garlic in a small nonstick skillet. Cook over medium heat, stirring occasionally, until the garlic begins to brown, about 3 minutes. Transfer the oil and garlic to the bowl of a food processor.
- Add the cauliflower, yogurt, Parmesan, 1 teaspoon of salt, and a few grinds of black pepper to a food processor and process until smooth and light, scraping down the sides of the bowl as needed. Transfer to a bowl and top with butter. Season with pepper. Before serving, stir the butter into the cauliflower puree.
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