Update this Thanksgiving cornerstone with nutritious cauliflower, lots of roasted garlic, and caramelized onions. With no butter or milk, this is a healthier version of the ultimate comfort food.
Staff Favorite, Gluten Free, Vegan
Recipe Ingredient Details:
2 medium heads garlic
3 tablespoons olive oil (divided)
1 medium onion (finely chopped)
2 pounds Yukon Gold potatoes (cut into small chunks)
1 medium head cauliflower (coarsely chopped)
1/2 cup low-sodium vegetable broth or stock
1/4 cup fresh chives (finely chopped)
1-1/2 teaspoons smoked paprika
Preheat oven to 400°. Peel away loose outer layers of garlic bulb skin, leaving head intact. Cut off top ¼ inch, exposing individual cloves. Drizzle with 1 teaspoon oil; then wrap in foil and bake for 1 hour or until cloves feel soft when pressed. When cool enough to handle, squeeze cloves into a small bowl. Set aside.
Heat 2 tablespoons olive oil in a pan over medium heat and sauté onion until caramelized, 20–25 minutes. Set aside.
Place potatoes in a large saucepan, cover with water, and bring to a gentle boil. Reduce heat and simmer 10 minutes. Add cauliflower. Cook for another 5–10 minutes, until everything is fork-tender. Drain and return to saucepan. Turn heat to medium and add remaining 2 teaspoons olive oil, plus broth or stock. Mash with a potato masher, adding more stock if needed to reach desired consistency. Stir in roasted garlic, onions, and chives, mashing as desired. Season to taste with salt and pepper. Remove from heat, transfer to a serving dish, and sprinkle with smoked paprika. Serve immediately.
Recipe Additional Notes:
PER SERVING: 129 cal, 4g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 4g fiber, 30mg sodium
Tue, 2011-11-01 13:37