CAULIFLOWER MASHED POTATOES

By joanmarie

Ingredients

• 1 head(s) cauliflower, cut into florets of roughly the same size
• 3/4 cup(s) broth, chicken, less sodium, low-fat
• 1 tablespoon cornstarch
• 4 ounce(s) cream cheese, fat-free
• 2 tablespoon cheese, Romano, or Parmesan cheese, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• salt, Kosher
• pepper, black ground

Preparation

Step 1

Steam the cauliflower over boiling water for 15 to 20 minutes, until tender. Drain. Place the cauliflower in a food processor or blender along with 1⁄2 cup broth. Puree on high until smooth. Transfer the puree to a medium saucepan.

In a cup, dissolve the cornstarch in the remaining 1⁄4 cup broth, and add to the cauliflower puree. Add the cream cheese, Romano or Parmesan cheese, garlic powder, onion powder, and paprika. Cook over medium heat, stirring, 2 to 3 minutes, until the puree begins to thicken. Season with salt and pepper to taste. Serve immediately.