More and more I’ve been making substitutes for old standbys that are just too hard on my rapidly ‘maturing’ metabolism. A great case in point are mashed potatoes, a delicious favourite of mine stretching back for more than half a century. But, as I gracefully slide toward my four score and seven, I have come to feel that maybe I should make this old fave an occasional treat and find a substitute that looks, tastes and feels just as yummy without the stress on the system that my friend the potato can cause when consumed in great quantity.
A case in point is also a valuable Veteran Move: my version of Great Cauliflower Cashew Mash. This delicious mashed potato replica has way less natural sugar, is lower in calories and actually packs a more powerful nutritional punch than its starchier cousin. But, truth be told, it’s a little fussy to make and requires cashews, which are delicious in their own right and also a little challenging calorie-wise.
Enter Buttermilk Garlic Cauliflower Mash. It takes minutes to prepare, enjoys the sugar benefits of cauliflower versus potatoes and boasts only 62 calories a serving versus 110+ calories for basic mashed potatoes. It’s creamy because of the buttermilk but light because its only 1% fat. And, buttermilk adds a tangy flavour that can stand alone and add dimension to your cauliflower mash if garlic just doesn’t agree with you. And, it’s best made using your immersion blender, Veteran Tool #7!
All in all, Buttermilk Garlic Mashed Cauliflower is a win-win I highly recommend.
Scroll through to learn how to make this delicious dish. If you like what you see, don’t forget to ‘like’ and ‘follow’.
Try this recipe. If you like it… even if you don’t… please comment, let’s talk about it!
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