Cruciferous vegetables, such as cauliflower, are loaded with phytonutrients that are thought to promote good health. They mash perfectly with potatoes and shredded cheddar.
Ingredients
4 c. baking potatoes, peeled and cubed into 2” chunks
4 c. cauliflower florets, chopped roughly into 2” chunks
1 tsp. salt
2 Tbsp. olive oil butter or trans-free margarine
1 c. shredded light cheddar (such as Cabot’s 50% less fat sharp cheddar)
chopped fresh chives, optional
salt and pepper to taste
Directions
Place potatoes and cauliflower in a large pot; cover with water. Bring to a boil, add salt and pepper, reduce heat and simmer until very tender about 20 minutes. A fork inserted through a potato chunk should meet very little resistance. Remove from heat. Ladle 2 cups of cooking liquid into a small bowl. Drain potatoes and cauliflower over a colander; return them to the pot and mash with a potato masher. Add a little cooking liquid as needed to create desired consistency. Add olive oil margarine, cheddar, and chives (if desired); stir until the cheese has melted. Salt and pepper to taste.
We served these with Brined Roasted Turkey Breast, Sauteed Carrots & Parsnips, and Sauteed Brussels Sprouts with Turkey Bacon for our Culinary Club Healthy Holiday Feast.
