Creamy Mashed Cauliflower
Recipe by: Susan Voisin
All the low-carb versions of mashed cauliflower are filled with butter,
cream, or cheese. This fat-free version is just as tasty and won't clog
your arteries with animal fat!
1 1-lb bag frozen cauliflower florets
1/4 cup fatfree soy milk
1/4 cup water
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1 teaspoon Bill's Best Chik'nish Seasoning (or other vegetarian broth
mix)
1/4 teaspoon salt (optional)
black pepper -- to taste
2 tsp. cornstarch -- MIXED WITH
2 tablespoons water
1) Cook frozen cauliflower by following the package directions. Cook
until it is very well done (soft!) approx. 8-10 minutes. (You may also
use 1 pound of fresh cauliflower.) Put into a colander and drain.
2) While cauliflower is cooking, combine soy milk, garlic, water, seasonings,
and broth mix in small saucepan over medium heat. When it reaches a boil, add
the cornstarch/water mixture, stirring constantly until thickened. Set aside for
next step.
3) When cauliflower is cool enough for you to handle, squeeze as much water
out of it as possible. (I put it into a colander and pressed it with the
back of a big spoon.) Next, put the cauliflower into a food processor and
whir on high for a minute. Add the sauce from step 2. Process until the cauliflower
is creamy and smooth.
4)Check the consistency. If it is too thick for you, add a tiny bit of
soymilk, mix, and check again. Too much liquid and you will end up with soup!
Add additional seasoning to taste. Serve hot/warm. You may need to
heat it quickly in the microwave before serving, but usually it's good to go to
the table.
This is delicious served alone, or top with fatfree mushroom
gravy.
Serves 4
Per serving: 41 Calories (kcal); trace Total Fat; (3% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 307mg Sodium; 3 g Fiber
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
0 Weight Watchers POINTS per serving--Or eat 2 servings and it's 1 POINT
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