You guys know about my love of butter. Seeing as how each dessert I make for the most part has about a pound of butter in it, it’s really not a secret.
But Nate and I have recently realized that we are going on 2 vacations (a wedding and a beach vacation) in the coming month and want to start eating a little healthier. So when all of my birthday meals and festivities were over we decided to start eating a little healthier.
This recipe has 3 main ingredients, and the rest you can improvise on. Plus you’re getting a big hefty serving of cauliflower in every scoop! And y’all? For people like my husband who really doesn’t enjoy cauliflower, this is a very good thing.
CAULIFLOWER WHIPPED POTATOES
- 1 16-oz bag frozen cauliflower (or 1 head of fresh cauliflower, cut into florets and steamed)
- 1 huge Yukon Gold potato
- 1 8-oz container of cream cheese (I used the light chive and onion flavor)
I admit, I have tried the mashed cauliflower thing before and even I didn’t like it. And I LOVE cauliflower! Roast it up with a little olive oil, garlic powder, salt and pepper and you’ve got one happy girl. But the texture is just not there when you steam and mash it up. Adding a potato will help with this, and since we’re not adding loads of butter, milk, and cheese, I’d say it’s OK to take a chance on throwing a potato in there.
Come on, live a little.
Where were we? Oh yes…peel the potato and cut into chunks. The smaller the chunks, the faster the cooking time. Start in cold water and bring to a boil, boiling for about 10-15 minutes until the potatoes are done (i.e. a fork can slide easily into a chunk of potato). Drain and dump into your food processor. While the potatoes are boiling, steam or microwave your cauliflower. I did mine in the microwave and took about 5 minutes til it was thawed and hot. You’ll want to leave these in the strainer for a little bit and then dump in the food processor right before you drain the potatoes. I’ve found cauliflower has a decent amount of water that will make the end result a little watery if you’re not careful!
Now the reason I use cream cheese is because it’s got such a great creamy, tangy flavor that it takes the place of butter, buttermilk, and cheese really well. If you get the lighter version more power to you! There are so many great flavored cream cheeses out there, and you could change the flavor of the whipped cauliflower potatoes anytime you want!
So yes, dump in that 8-oz thing of cream cheese. Season with a little salt and pepper if you’d like. Hit the pulse button a couple of times, then whip on the high setting until you’ve reached a desired consistency.
I knew Nate wouldn’t be happy if there were chunks in there, so I processed mine for 2-3 minutes.
Babe, I love you. But your occasional pickiness has given me glimpses into how to prepare food for our children. I’ll make sure to have them say thank you
The end result is a creamy, healthful side dish that pairs well with just about anything! We had baked crusted salmon (store-bought) and roasted green beans.
Also, as Jessica said, roasted green beans are life-changing. I actually used my potatoes as a dipping sauce for them. And any meal that gets us using one veggie as a vehicle to eat another can’t be bad, right?
I’m off to garner more healthy cooking ideas. It seems that somewhere in between learning to love myself and starting to cook butter-laden recipes again I lost all healthful creativity. Don’t worry though – it’s all coming back (it’s all coming back…) to me now!
On a final note, thank you all so much for your sweet and thoughtful comments on yesterday’s post. This is a hard time for my family right now, but our ultimate wish is to see my grandparents with zero pain and living the most comfortable life they can because they so deserve it. I’ll keep you guys updated when I know anything.