Better Than Potatoes Cheesy Cauliflower Puree Recipes

POTATO, CAULIFLOWER, AND CHEDDAR BAKE

Steps:

• Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
• Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

BETTER THAN MASHED "POTATOES"

Steps:

• Preheat the oven to 450˚F. Line a baking sheet with foil and spray it with cooking spray.
• Spread the cauliflower out on the prepared baking sheet. Season it with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package.
• Roast the cauliflower for 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.
• In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, if desired, and serve.
• There may be no real replacement for a big, fat, fluffy baked potato-and once in a while, do treat yourself to one (topped with Greek yogurt and chopped fresh chives). But on a regular basis, reduce the amount of white potatoes in your diet by replacing them with cauliflower in recipes like potato salad or mashed potatoes.
• Fat: 30g (before), 2.8g (after)
• Calories: 390 (before), 48 (after)
• Protein: 2g
• Carbohydrates: 5g
• Cholesterol: 8mg
• Fiber: 2g
• Sodium: 181mg