WHICH IS BETTER: MASHED POTATOES OR MASHED CAULIFLOWER?
I have truly nothing against white potatoes. They're entirely nutritious, as well. I don't think eating carbs is unfortunate. Pureed potatoes are completely scrumptious and my most loved side dish ever. That being said – I cherish squashed cauliflower nearly to such an extent. It's a decent substitute for the people that do watch their carbs, or aren't a devotee of potatoes.
The vast majority of the crushed cauliflower formulas I have gone over call for milk, spread and additionally cheddar. Which sort of nixes out the "more advantageous eating" part that cauliflower offers.
Uplifting news – you can make completely scrumptious pounded cauliflower without such dairy. My mystery? GARLIC! I get it is anything but a mystery on the off chance that I shout it from the housetops. In any case, garlic + cauliflower = enhance flawlessness. Mix it up with some non-dairy milk (I lean toward almond milk for this formula) and salt and pepper and you have a smooth plant-based side dish that the entire family will eat up.
Also Try Our Recipe : Tortellini Olive Salad
Ingredients
- 1 head cauliflower
- 4 large cloves of garlic (or 6 small ones) peeled
- 1/4 non-dairy milk
- salt to taste
- pepper to taste
Instructions
- Pre-heat oven to 400 degrees.
- Cut the florets off the head of cauliflower.
- Wrap cauliflower and garlic cloves in a bundle with aluminum foil. Place on a baking sheet.
- Bake for 30 minutes, or until the cauliflower is fork tender.
- Visit bit.ly/2Zkb5Qg for full instructions.
Read More Our Recipe : Grilled Jerk Shrimp and Pineapple Skewers
0 Comments