Recipe courtesy of Harvard University Dining Services
This creamy side dish offers a healthy and delicious alternative to mashed potatoes.
- 1 head cauliflower, cut into flowers
- 2 to 3 tablespoons skim milk
- 1 tablespoon olive oil
- ¼ cup grated Parmesan cheese
Preheat oven to 350°F. Steam cauliflower in a medium-sized pot on the stove top until tender (approximately 10 minutes). Remove cauliflower from heat and let it cool slightly.
Once cool, pulse cauliflower in a food processor or blender until smooth, adding skim milk as needed if the mixture gets too dry.
Brush an 8-inch by 8-inch casserole dish with olive oil. Spoon cauliflower into the baking dish and smooth with a spatula.
Sprinkle the top with parmesan cheese and bake until brown on top, about 25 minutes. Let the casserole cool for 10 minutes before serving.
Nutritional information per serving (1/4 of recipe):
Calories: 100 ⁄ Protein: 6 g ⁄ Carbohydrate: 8 g ⁄ Fiber: 6 g ⁄ Sodium: 170 mg ⁄ Saturated fat: 2 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 3 g ⁄ Trans fat: 0 g ⁄ Cholesterol: 10 mg
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