Thanksgiving dinner busts buttons every year. The rich fare promotes indulgence as we celebrate with our near and dear. We always try to moderate the gluttonous holiday, hoping to never undo all the good that has been done throughout the rest of the year. The other 364 days we are low fat, low sugar, low carb, good carb, vegetarian, vegan or whole food eaters. Why should this day be any different? Give thanks to the healthy you and go the extra step to share this with your guests.
This year try cauliflower mashed “potatoes” as a side. Replace your regular mashed potatoes or place it beside the traditional dish. If you’re feeling a little weary about going 100% cauliflower switch, try to sneak in that extra veggie serving by mixing it into your mashed potatoes. A half and half, and who can tell the difference? Not me!
Cauliflower Mashed “Potatoes”
1 head cauliflower ,1 clove garlic 1 leek white only split in 4 pieces, 1 tablespoon soft tub margarine, non-hydrogenated, Pepper to taste. Serves 4.
Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.
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