Vegetarian

The short answer: This cauliflower potato mash is half Yukon gold potato and half cauliflower, so it tastes like real mashed potatoes at roughly 150 calories a serving. A whole head of roasted garlic, butter, Greek yogurt and chives give it the rich, savory flavor you want next to chili or roast chicken. It takes about 40 minutes, mostly hands-off.It's the side dish everybody reaches for first, the one that disappears before the main course does. You don't want a bowl of plain steamed cauliflower pretending to be potatoes. This is the middle road, and it's the one most people can't tell apart from the original. It's one of the meals from our guide to healthy comfort food swaps, and it's built the Clean Fit Fab way: real food, big flavor, and no seed oils.Why this cauliflower potato mash works on tired nightsHalf and half is the secret. All-cauliflower mash is watery and thin. Keeping half the potatoes gives you the body and the starch that make a mash feel like a mash.Roasted garlic replaces the heavy cream. A whole head turns sweet, soft and savory, so the mash tastes rich with far less fat.Greek yogurt adds tang and protein. It does the job of sour cream for a fraction of the calories.It's a 40-minute side that reheats well. Make it the day before a big dinner and nobody will know.Cooked cauliflower has roughly 30 calories per cup compared to about 160 for potato, and it brings vitamin C and fiber along. The Harvard Nutrition Source covers why eating a mix of vegetables like this pays off over time.The flavor: what makes it taste so goodMashed potatoes with no seasoning but salt are the reason people think healthy sides taste sad. So this cauliflower potato mash builds flavor in three layers before the butter ever goes in.A whole head of roasted garlic, sweet and jammyFresh thyme and black pepper cooked right into the potato waterChives and a squeeze of lemon at the end for brightnessButter and Greek yogurt for richness and tangWhat you needHere's a quick look at the ingredients. Exact amounts are in the recipe card below.Roasted garlic: whole head of garlic, extra virgin olive oilMash: Yukon gold potatoes, head of cauliflower, fresh thyme, sea salt, butter, plain Greek yogurt, extra virgin olive oil, sea salt, black pepper, lemon juice, chivesAlso, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they're real food.How to make cauliflower potato mashFirst, roast the garlic while the potatoes and cauliflower simmer together in one pot with thyme. Next, drain well and let the steam escape, because dry vegetables make a fluffy mash. Then mash or whip with the roasted garlic, butter, Greek yogurt, salt and pepper, and finish with chives. The full recipe card is below. Roasted Garlic Cauliflower Potato Mash Half Yukon gold, half cauliflower, whipped with a whole head of roasted garlic, butter and Greek yogurt. About 150 calories a serving. Roasted garlic1 whole head of garlic1 tsp extra virgin olive oilMash1 lb Yukon gold potatoes (peeled and cut in 1-inch chunks)1 medium head of cauliflower (cut in florets (about 6 cups))3 sprigs fresh thyme1 tbsp sea salt (for the cooking water)2 tbsp butter1/3 cup plain Greek yogurt1 tbsp extra virgin olive oil3/4 tsp sea salt1/2 tsp black pepper (freshly cracked)1 tsp lemon juice3 tbsp chives (chopped) Heat the oven to 400 degrees F. Slice the top off the garlic head, drizzle with the olive oil, wrap it in foil and roast for 30 to 35 minutes until the cloves are soft and golden.Put the potatoes, thyme and the tablespoon of salt in a large pot, cover with cold water and bring to a boil. Cook for 10 minutes.Add the cauliflower florets and cook for 10 to 12 more minutes until everything is fork-tender.Drain well, pull out the thyme stems and return the vegetables to the hot pot. Let them sit uncovered for 2 minutes so the steam escapes.Squeeze the roasted garlic cloves into the pot. Add the butter, Greek yogurt, olive oil, salt, pepper and lemon juice. Mash by hand or whip with a hand mixer until smooth.Taste for salt, fold in most of the chives and serve with the rest on top. Side DishAmerican Serving ideasSpoon it under a ladle of our smoky chipotle turkey chili, next to roast chicken, or beside baked fish. For a holiday table, top it with a little melted butter, extra chives and a crack of black pepper.Nutrition at a glance: each serving has about 150 calories, 5g protein, 20g carbs and 4g fiber. Numbers are estimates and change with your exact ingredients.Swaps and variationsUse sweet potatoes for half the mix for a sweeter, orange mash.Stir in a handful of grated parmesan or sharp cheddar for a cheesy version.Swap the chives for scallions or chopped parsley.Add a pinch of smoked paprika or cayenne for a little heat.Make-ahead and storage tipsKeep leftovers in a sealed container in the fridge for up to 4 days. Reheat in a skillet over low heat with a splash of milk or broth, stirring until hot and smooth. You can also make the whole batch a day ahead and warm it in a covered dish in a 325 degree oven for about 20 minutes.Frequently asked questionsDoes cauliflower potato mash taste like mashed potatoes?Very close. With half potatoes, roasted garlic, butter and Greek yogurt, most people taste rich garlic mashed potatoes and nothing else.How do you keep cauliflower mash from being watery?Drain the vegetables well, then let them sit in the hot pot for 2 minutes so the steam escapes. Dry vegetables make a fluffy mash.Can I make it without a food processor?Yes. A potato masher works, and a hand mixer makes it extra smooth. Just don't blend potatoes in a high-speed blender or they turn gluey.How many calories are in a serving?About 150 calories per serving, with 5g of protein and 4g of fiber. That's roughly half of a serving of classic mashed potatoes made with cream.Save this one for your next long day. Want more? Try our butternut squash mac and cheese next. Comment or message SWAP and we'll send you the full comfort food swap list.This article is for general information and is not medical or nutrition advice.

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