by Anza Goodbar
(last updated April 20, 2018)
If I could eat potatoes every day, I would. Unfortunately, my metabolism doesn't allow me to do that without affecting my dress size. So, you can imagine, I was quite happy when I found this alternative.
I have always been a fan of cauliflower, but I had only ever cut them into bite-sized florets and served them steamed with butter, salt, and pepper. Kind of boring, but tasty.
When I starting following a South Beach lifestyle, I ran across this simple recipe and it has been a staple in my diet ever since. This is a recipe that can be made in advance in bulk, separated into smaller portions and frozen for future consumption.
Using cauliflower as a potato substitute made it easier to get in more servings of vegetables per day. I enjoy them because they help me feel full like a potato does, they allow me to eat dinner at a later hour without gaining weight, and I enjoy their light flavor. When they are whipped they even resemble a traditional mashed potato so I don't feel like I am depriving myself.
For other recipes that call for mashed potatoes as an ingredient, I continue to use real mashed potatoes; unfortunately this substitute does not transfer well into other applications. However, as an element in a meal, it is a delightful change from white potatoes.
Since this is a bland food with little color, when planning your menu select bright colorful foods to combine it with. Part of the satiations process includes eye stimulation. I like us couple this vegetable with fresh steamed green beans with mushrooms, or a sweet potato. Another favorite is asparagus grilled with red, orange and yellow peppers. Adding color makes your bread tell your taste buds that food tastes better.
Makes 4 servings.
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