BALTIMORE - As tasty as they are, we all know mashed potatoes are high is starches and carbohydrates. As an alternative, have you ever considered using cauliflower?
Sarah Mogul with The Bountiful Experience joined Charley and Sherrie on Good Morning Maryland with a great recipe alternative: Cauliflower with Sauteed Leeks.
The recipe is provided below:
1 medium head of cauliflower, washed, and cut into florets
2-4 tablespoons light sour cream
Salt and pepper
Place cauliflower florets in the steamer, cover and steam for about 20-25 minutes. When it is ready, it will be tender to the touch and able to be mashed with a fork.
To mash or puree
Immersion blender method : Empty remaining water from the bottom of the pot in which the cauliflower was steamed, place the steamed florets back into the pot, add 2 tablespoons of light sour cream, then use the blender to create a smooth and creamy mixture that will look like mashed potatoes.
Classic hand or fork masher method: Same method as immersion blender, just add your own strength and endurance!
Food processor or blender method: Let the florets cool slightly before transferring to the work bowl of the processor. Add sour cream, cover and puree.
1 large leek- chopped, washed and drained
1 tablespoon olive oil
2 tablespoons preferred cooking liquid such as white wine, water or stock (or combination)
Salt to taste
Heat oil in a large sauté pan over medium high heat. Once the pan is hot, add the leeks and sauté for 3-4 minutes. As the leek brighten and soften, add a dash of salt and sauté for a minute before adding 2 tablespoons of cooking liquid. Reduce heat and stir occasionally for 5 minutes. Salt to taste. Spoon over cauliflower puree and serve.
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