Q: With a recent Good Measure Meals order, they included mashed cauliflower as a vegetable. It was amazing. I thought it was mashed potatoes until I noticed the meal ingredients. All their meals are consistently good, but this was a standout I'd love to make at home. Must less 'starchy' than potatoes, but better than my own attempts, for sure! — M.G. Peeples, Atlanta
A: Good Measure Meals provides fresh, portion- and calorie-controlled meals as part of the non-profit Open Hand. All of its net proceeds go to support this home-delivered meal and nutrition education program.
The Good Measure Meals chefs adapted their large-batch Mashed Cauliflower recipe for home cooks. “It’s a healthier alternative to your classic mashed potatoes recipe and our customers love it! If you’re trying to ‘sneak’ extra veggies into your diet, this is one fabulous way to do so,” wrote Katherine Clevenger when she supplied this recipe.
If you don’t use a food processor, the chefs suggest you return the cooked cauliflower mixture to the saucepan after draining and mash until the vegetables have broken down. Once you’ve achieved the texture you want, stir in the non-hydrogenated spread, Cheddar, Swiss and salt.
Good Measure Meals’ Mashed Cauliflower
3 cups cauliflower florets (just over 3/4 pound)
2 medium Yukon gold potatoes (a little less than 3/4 pound), peeled and cut into 1/2-inch cubes
2 cloves garlic, peeled and cut in half lengthwise
1/3 cup 2 percent milk
3 tablespoons Smart Balance or other non-hydrogenated spread
2 tablespoons shredded Cheddar
2 tablespoons shredded Swiss
1/8 teaspoon kosher salt
In a large saucepan, combine cauliflower, potatoes and garlic and add cold water until it covers the vegetables by 1/2 inch. Bring the water to a boil over high heat and then reduce heat and simmer until the vegetables are very tender, about 15 minutes. Drain vegetables, discarding cooking liquid.
In the bowl of a food processor, pulse the cooked vegetables with the milk, non-hydrogenated spread, Cheddar, Swiss and salt. Taste for seasoning and serve hot. Makes: 3 1/2 cups
Per serving: 159 calories (percent of calories from fat, 36), 6 grams protein, 20 grams carbohydrates, 3 grams fiber, 6 grams fat (3 grams saturated), 8 milligrams cholesterol, 167 milligrams sodium.
