Cauliflower Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1/2 medium head Cauliflower
  • 1/2 tsp Onion powder
  • 1 Russet potato, large

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 2 oz Edam or gouda cheese
  • 1/3 cup Skim milk

• Liquids

  • 4 cups Water

Found on iheartvegetables.com

Description

Ingredients

• 1 large russet potato (or 2 small potatoes)
• ½ medium head of cauliflower
• 4 cups water
• 2 oz edam or gouda cheese
• ⅓ cup skim milk
• ½ tsp onion powder
• 1 tsp salt

Directions

• Dice the potato into one inch chunks.
• Chop the cauliflower into large pieces.
• In a large pot, add the potatoes, cauliflower, and 4 cups of water (or enough to cover the veggies) and bring the water to a boil.
• Once its boiling, turn down the heat but continue to simmer.
• Cook for 8-10 minutes or until the potatoes and cauliflower have softened. You can test it out by poking a piece with a fork. It should be easy to pierce but not mushy.
• Drain the potatoes and cauliflower and transfer to a food processor.
• Add the milk and cheese.
• Begin blending.
• Add in the onion powder and salt.
• Continue to blend until you reach your desired consistency.