IMG_2934.jpg

Mashed cauliflower is a great alternative to mashed potatoes, because you get to count it as a vegetable! 🙂 Note that blending food can be an issue for some folks in our community. As always, know yourself and your own susceptibility. This was a 20 minute meal from start to finish and was super filling. Perfect for a weeknight.

Mashed Cauliflower w/ Sausage & Greens

  • Servings: Makes 2 Servings
  • Print

Each Serving Contains:

  • 14 oz Veggies (or adjust to desired veggie weight)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • 1 medium head of cauliflower, cut into florets
  • 1 bunch kale, or kale sprouts (my favorite!)

Protein Serving

  • 2 field roast sausages, sliced (2 proteins)

Fat Serving

  • 1 Tbsp olive oil (1 fat)
  • 1 oz cream cheese (I use vegan Kite Hill chive cream cheese) (1 fat)

Condiments & Spices

  • Salt and pepper to taste
  • Pinch of garlic powder or a clove of minced garlic
  • Fresh chives, chopped (optional)

Maintenance Modifications

  • Grain Additions: Use mashed potatoes instead of cauliflower, and make additional roasted vegetables as a side.

Directions

  1. Place the cauliflower florets in a steamer basket over about cup of water in a large pot. Steam cauliflower over medium heat, covered, for about 10 minutes or until very tender.
  2. Meanwhile, in a large skillet over medium heat, sauté the sausages for a few minutes until browned. Remove from the pan.
  3. Weigh the cooked cauliflower and divide that amount by two, because it will make two servings. Each contains half a fat and veggies. Note this weight.
  4. Use the kale to round out your veggie serving to reach your desired veggie amount. In the same skillet used to cook the sausage, sauté the kale for a few minutes until wilted and warmed.
  5. In a food processor, process the cauliflower along with the cream cheese, garlic, and a dash of salt and pepper. Add water 1 TBSP at a time to make it creamier, if desired.
  6. Divide the sausage and mashed cauliflower into two equal portions.

Recipe Source: Katie’s Bright Kitchen