This week you’ll use this recipe twice. It will be used as part of the Chicken Cordon Bleu & Mash Casserole (Day 9) and the Shepherd’s Pie with Cauliflower Mash (Day 10). You can make a double recipe today and save the leftovers for tomorrow.
- 1 pound (454g) Cauliflower Florets fresh or frozen
- 3 tablespoons (42g) Butter
- 3 tablespoons (45g) Sour Cream
- 1⁄4 teaspoon Garlic Powder
- 1⁄4 teaspoon Salt
- 1⁄4 teaspoon Ground Black Pepper
Fill the bottom of a large saucepan with 1 inch (2.5cm) of water. Place a steamer basket in saucepan and then add the cauliflower florets to the basket. Cover and steam for about 5 to 7 minutes or until the cauliflower is just soft enough to poke it with a fork easily. Do not overcook.
Remove the cauliflower from the water and transfer the cooked florets to a food processor. Blend until somewhat smooth and fluffy.
Add the butter, sour cream, garlic powder, salt, and pepper and blend until the mixture starts to resemble the consistency of mashed potatoes.
Nutrient Facts per Serving: