Though I consider myself to be more of a cheese-and-bacon-enthusiast than a calorie counter, I do actually enjoy eating healthy. Well, about half the time, anyway. I guess what I really enjoy is the satisfying feeling of balancing out anything terrible that I’ve done to my body lately.
Speaking of doing terrible things to your body, I’m finding that at 27, it’s getting much more difficult to appreciate a night on the town. Two years ago, a couple of whiskey shots just meant a couple hundred extra calories. Now, it means those couple hundred extra calories, a skipped workout, six hours of “Sex and the City” re-runs, two take-out orders, and a half a pint of gelato.
Needless to say, I was in need of some serious diet-balancing this weekend… and that’s why I turned to cauliflower. It’s the kind of vegetable that will keep you full with and totally satisfied without the guilt. Plus, it’s in season and cheap, which helps balance out all of the damage those whiskey shots and take-out orders did to my wallet.
Anyway, whether you’re a health nut, recovering hangover patient, or just someone trying to lighten up their holiday side dish, these cauliflower mashed potatoes will show you the way. Go forth and mash, my friends.
- 1 lb Yukon gold potatoes, cut into 3-inch pieces
- 2 lb Cauliflower, cut into florets
- 2-3 cloves garlic (depending on your love for garlic)
- 2 tbsp half & half (heavy cream or some milk will also work)
- 1 tbsp butter
- ⅓ c cheese (I used a blend of italian cheeses, but most shredded cheeses will work)
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp nutmeg
- Parsley or chives, chopped, for garnish
- In a steamer basket, steam the potatoes for about 10 minutes, then add in the cauliflower and garlic cloves and steam until all vegetables are fork tender, about another 15 minutes. You can also steam these in a microwave separately, just make sure that you stir occasionally so that they cook evenly.
- Once vegetables are fork tender, mash them together with all of the other ingredients and serve.