Light Cauliflower Mashed Potatoes

1. 1

   Cut up the cauliflower and potatoes into small but uniform sized chunks and place into a large pot of room temp or cold water, slowly bring to a boil and cook 15-20 minutes or until fork tender.

2. 2

   Drain potatoes and cauliflower very well.

3. 3

   Squeeze in a head of roasted garlic (no skin), add chicken stock, chives, paprika, and fresh pepper and salt to taste.

4. 4

   Mash very well and if your mixture is a little dry you can add more stock or butter/smart balance.

5. 5

   Also very good with olive oil in place of smart balance, either works.

6. 6

   If you do not have roasted garlic, just dice up 5-6 cloves of garlic and sautee on very low heat (do not burn).

7. 7

   then when they are soft and golden, mix inches.

* Per serving · 4 servings · Values may vary.

No additional tips available.