I have been playing with my recipe for mashed cauliflower for a while now, and last night I finally got it right.
After cooking a head of cauliflower (with core removed) in an inch of low sodium chicken broth in a covered pot until very soft, I have mashed it with various types of cheese in the past. The first time I made it, I used an entire container (about 5 ounces) of herb and garlic Boursin cheese. My assessment was – WAY too salty and rich. The next several times I tried a smaller amount of reduced fat Alouette with garlic and herbs. My opinion? OK, but a little blah.
Last night – Voila!! It was perfect. After draining all but a couple tablespoons of chicken broth, I added about an ounce of the herb and garlic Boursin cheese (just a small portion of the total package) and about 3 tablespoons of plain fat free Greek yogurt, my magic fat/calorie/salt reducing ingredient. It was fabulous! And according to my calculations, a half cup serving is only about 75 calories. This is a perfect example of moderation. In this case, the low-fat cheese alternative just did not taste as good.
Try it! If you need to adjust the ingredients a little to suit your personal taste, go ahead. This is a great way to add more vegetables to your plate!