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Here's a healthy alternative for a classic Thanksgiving side dish that just might fool even your pickiest eaters.
Ingredients (serves 4):
- 6 1/2 cups cauliflower florets (1 medium head cauliflower, about 2 pounds)
- 1/3 cup unsweetened almond milk
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon freshly ground nutmeg
- 1 tablespoon chives (optional)
- 1 tablespoon nutritional yeast (optional)
1. Place a vegetable steamer basket in a saucepan and add water to just below bottom of steamer basket. Bring water to a boil over high heat.
2. Add cauliflower florets, cover and steam until tender, about 8 to 10 minutes. (You may need to steam cauliflower in batches, depending on the size of your steamer.) Remove strainer basket. Discard steaming water from the pot.
3. Place steamed cauliflower back into the empty pot. Add soy milk, thyme, salt, pepper and nutmeg. Using a hand masher, sturdy whisk or immersion blender, mash the cauliflower to desired consistency. Taste for seasoning, adding more thyme, salt, pepper, or nutmeg, as needed.
4. Serve warm with a sprinkle of chives and/or nutritional yeast, if desired.
Nutritional information per 3/4-cup serving:
Calories: 70; Carbohydrates: 12g; Protein: 6g; Total Fat: 1g; Cholesterol: 0mg; Dietary Fiber: 5g; Sodium: 221mg
These Roasted Garlic, Asiago & Browned Butter Mashed Potatoes are the real deal. Here's the recipe in case you're looking for an easy way to gussy up traditional mashed potatoes this Thanksgiving:
• 2 pounds Yukon Gold potatoes, peeled and quartered (or halved for smaller potatoes)
• 6 tablespoons unsalted butter, cubed
• 1 head of garlic, roasted
• ¼ cup whole milk
• ½ cup Asiago, shredded, plus more for garnish
• Salt to taste
1. Fill a large saucepan with water. Add potatoes, making sure they are completely submerged, and bring to a boil.
2. Reduce heat to a simmer and cook for about 15 minutes, or until easily pierced with a fork.
3. Drain potatoes and pass through a potato ricer back into the pot or into a large bowl (or mash with a potato masher).
4. Melt butter in a small skillet on low heat until browned, taking care not to burn. Remove from heat and set aside.
5. Remove the roasted garlic cloves from their skins and mash into a pulp using a fork or the flat surface of a knife.
6. Stir 4 tablespoons of browned butter, roasted garlic and Asiago into potatoes and mix until completely combined. Add the milk and salt and mix once more. Transfer to a serving bowl drizzle liberally with remaining browned butter and top with additional Asiago.