I Can't Believe It Isn't Garlicky Mashed Potatoes
With a savory and creamy texture reminiscent of mashed potatoes, these garlicky mashed potatoes are a guilt-free indulgence made with nutritious cauliflower.
With a savory and creamy texture reminiscent of mashed potatoes, these garlicky mashed potatoes are a guilt-free indulgence made with nutritious cauliflower.
- Carbohydrate 25.66624 g
- Cholesterol 0 mg
- Fat 1.0597 g
- Fiber 6.87189991402626 g
- Protein 5.96559 g
- Saturated Fat 0.179726 g
- Serving Size 1 1 recipe (448g)
- Sodium 166.598 mg
- Sugar 18.7943400859737 g
- Trans Fat 0.491139 g
- Calories 123 calories
Step-by-step
- In a nonstick skillet, saute the onion and green pepper in the broth for about 5 minutes over medium heat.
- Add the cauliflower and toss until heated through.
- Add dill and garlic.
- Transfer to a food processor (or blender) and puree, adding an additional tablespoon of chicken broth to achieve a smooth consistency.
- Serve hot.
Undercooking the brassica ruins the texture of vegetable purees because unsoftened fibers resist mechanical breakdown. Steaming or sautéing pieces until a paring knife slides through the thickest stem with zero resistance ensures the cellular walls have adequately broken down. Water content dictates final puree consistency, so steaming allows excess moisture to drain away compared to boiling methods.
Pureeing requires high-shear equipment like a food processor or a high-powered blender to mechanically shear the cooked vegetable into a velvety emulsion. Adding warm liquid incrementally prevents the emulsion from breaking and avoids a watery, soup-like result. Minced garlic added near the end of heat exposure preserves volatile sulfur compounds responsible for the sharp, pungent aroma.
Pairing this vegetable mash with roasted proteins balances the sulfurous notes of cooked brassicas through Maillard-derived savory depth. Lean meats or grilled poultry provide contrasting textures that complement the dense, creamy mouthfeel of the puréed dish.
Leftovers maintain quality for up to three days when stored in a sealed container in the refrigerator. Reheating should be done gently on the stovetop with a splash of broth to reconstitute the emulsion without scorching.
