Recipe: Nutrition
Egg-free
Nut-free
Wheat-Free / Gluten-Free
High-Fiber
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Directions
Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
- Preheat oven to 375°F. In a large bowl combine cauliflower and potato. Drizzle with 1 tablespoon of the oil, and season with salt and pepper to taste; toss to combine. Place on a rimmed baking sheet; set aside.
- Cut the top of the garlic bulb to expose the cloves. Place garlic, cut side up, on a sheet of foil; drizzle with remaining oil. Bring sides of foil together to enclose garlic; crimp to seal.
- Place garlic and baking sheet with cauliflower mixture in oven. Roast 20 minutes or until softened. Let cool slightly.
- Cut or squeeze garlic from peel and place in a blender; discard peel. Add two-thirds of the cauliflower mixture to blender; pulse several seconds. In a large bowl coarsely mash remaining cauliflower mixture with a fork. Add blended cauliflower to bowl; stir to combine. Add butter and milk; stir to combine. Season with salt and pepper to taste. Place in a serving bowl and (if desired) sprinkle with Parmesan. Serve warm.
Nutritional Information
Serving Size
1
Per Serving
Calories 222, Calories Fat 127, Total Fat 14g, Saturated Fat 5g, Cholesterol 19mg, Sodium 79mg, Carbohydrate 20g, Protein 6g
Serving Size | 1 |
Calories | 222 |
Calories Fat | 127 |
Calories (fat) extra | 57 |
Total Fat | 14g |
Total Fat (extra) | 22 |
Saturated Fat | 5g |
Saturated Fat (extra) | 26 |
Cholesterol | 19mg |
Cholesterol (extra) | 6 |
Sodium | 79mg |
Sodium (extra) | 3 |
Potassium | 812mg |
Carbohydrate | 20g |
Carbohydrate (extra) | 7 |
Fiber | 4g |
Fiber (extra) | 19 |
Sugars | 5g |
Protein | 6g |
Omega3 | 0g |
Vitamin A | 238IU |
Vitamin A (extra) | 5 |
Vitamin C | 110mg |
Vitamin C (extra) | 184 |
Iron | 1mg |
Iron (extra) | 1 |