FAT BUSTERS: Cauliflower Mashed Potatoes: Half the Carbs, All the Flavor

INGREDIENTS:

2 teaspoons salt

7 medium russet potatoes

1 head cauliflower

2 tablespoons Brummel and Brown

1/4 cup sour cream

In a medium sized pot, boil water (filled about half full) with 2 teaspoons of salt.

Peel and chop 7 medium sized potatoes and set aside.

Wash a head of cauliflower and pull off the florets.

Now chop it.

Boil them both cauliflower and potatoes until theY are soft and you can easily pierce them with a fork.

Drain them and either mash them together or use a potato ricer like in this photo.

Add 2 tablespoons Brummel and Brown.

Mix it together.

Top with your favorite gravy and eat with your favorite dish.

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2 thoughts on “FAT BUSTERS: Cauliflower Mashed Potatoes: Half the Carbs, All the Flavor

  1. Looks good. I’ll have to try this sometime.

    Have you ever tried roast cauliflower. I love the rich, lightly carmelized flavor it develops. That might be a good alternative to your boiling step, it would certainly change the flavor and color of the resulting ‘mashed potatoes’.

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