Hooker in the Kitchen: Mashed “Potato” Cauliflower

Hooker in the Kitchen: Mashed “Potato” Cauliflower

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Cody Finney / The Arbiter

As college students, we are all busy. Managing our hectic class, work and social schedules can be stressful enough. Add in thoughts of the dreaded freshman 15, and things go haywire. 

Aside from worries of weight gain, food is our number one source of health-boosting goodness, food for the brain and the body.  

“Hooker in the Kitchen” is designed to help you make healthy choices, leading you away from the many tempting fast food options and instead offering up fast, easy and budget-friendly weekly recipes. 

 

Mashed Cauliflower

 

Cold weather is notorious for bringing on unwanted pounds, primarily due to a decrease in activity and an increase in cravings for comfort food.  But comfort food doesn’t have to be laden with fat and calories. There are plenty of of substitutions and stand-ins for all of your fall favorites.

One of the most popular cravings during the cold months are mashed potatoes. With a quick cauliflower substitute, you can knock out half of the calories and carbohydrates, while adding in 85 percent of your daily recommended intake of Vitamin C.

Cauliflower is a great substitute for potatoes as it has the same consistency and texture when mashed or pureed. The extra dose of garlic helps to mask the initial cauliflower taste and the addition of Parmesan eliminates the need for gravy.

What you’ll need:

1 bag frozen cauliflower

1 tablespoon sour cream

1/4 grated Parmesan cheese

1 tablespoon minced garlic

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/8 teaspoon pepper

2 tablespoons unsalted butter

What to do:

1. Cook frozen cauliflower in the microwave according to package directions.

2. In a large bowl, smash cooked cauliflower with a large fork (you can also try chopping it in a blender or food processor) until mashed.

3. Mix in Parmesan cheese, sour cream, garlic, garlic powder, Italian seasoning, pepper and butter. Mix thoroughly.