Roasted Cauliflower Mash

This twist on mashed potatoes is made with a non-starchy veggie, no cream and butter — and yet, it’s every bit as yummy as your traditional mashed potatoes. This has become a family favorite and a weekly side dish in our home.

21 Day Fix cookbook and cooking show creator Autumn Calabrese and her brother, chef Bobby Calabrese have put together this recipe and I am excited to be able to share it with you all!

Total Time: 50 min.

Prep Time: 5 min.

Cooking Time: 45 min.

Yield: 8 servings, ¼ cup each

Ingredients:

1 (2-lb.) cauliflower, cut into small florets, discard stem

4 tsp. olive oil

1 tsp. sea salt

¼ tsp. granulated garlic (optional)

2 Tbsp. low-sodium organic vegetable broth

Preparation:

1. Preheat oven to 400° F

2. Wash cauliflower and pat dry.

3. Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat.

4. Season with salt and garlic.

5. Bake, stirring halfway through, for 40 to 45 minutes, or until tender.

6. Place in food processor; add vegetable broth. Pulse until smooth.

Nutritional Information (per serving):

Calories: 46

Total Fat: 3 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 319 mg

Carbohydrates: 5 g

Fiber: 2 g

Sugars: 2 g

Protein: 2 g

Containers:

1 Green

½ tsp.