Use fresh cauliflower instead of frozen. Frozen cauliflower contains too much water and will effect the texture of your mashed “potatoes”.
Serves 4 Cook Time 50 minutes
1 large cauliflower head, chopped
2 cloves garlic, mashed and roughly chopped
3 Cups low sodium vegetable broth ( chicken broth works too)
to taste black pepper
1/3 Cup grated parmesan cheese (optional)
- In a large stock pot, boil cauliflower and garlic in broth for 40 minutes (or until fork tender. Drain remaining broth after removing from stove.
- Place cauliflower in an electric mixer and blend until completely mashed. Add the pepper Top with parmesan cheese.
Makes 4 Cups: Per Cup 50 Calories, 6g Carbs, 3g Protein, .5g Fat, 4g Fiber
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center