Roasted Pureed or Mashed Cauliflower

One of the best substitutions for a white potato is cauliflower.  A serving of the cruciferious veggie contains under 30 calories and 5 carbs!  By using cauliflower in dishes like mashed "potatoes" -- you dump a huge amount of carbohydrates -- which is beneficial for a bariatric surgery patient as we are typically restricting our intake of the blood sugar spikers.

And, cauliflower tastes really, really good, when you put stuff on and around it.  <g>

Original recipe by Guy Fieri -- Roasted and Pureed Cauliflower

• 2 heads cauliflower, core removed, cut into florets
• 1 tablespoon olive oil
  
• 4 cups whole milk (Use lower fat milk -- or half to mostly chicken broth?  Perhaps toss in a small handful of gorgonzola cheese or blue cheese to melt in for creaminess...)
  
• 1 teaspoon salt (I would add black pepper, maybe minced garlic...)
  
• 1 tablespoon butter
  

Directions

Preheat oven to 350 degrees F.

On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. 

Strain cauliflower from milk mixture, reserving both.

Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

If you're not looking for relatively healthy, go for this one.