Just about everyone likes mashed potatoes, but not everyone can enjoy eating them guilt-free. And who has time to gather and prepare all the ingredients then boil and mash the potatoes into smooth perfection? This super quick and easy recipe uses mostly shelf-stable pantry items, so it can be made last minute. It takes into account allergies and other health concerns by omitting all the saturated fats from dairy… which will satisfy the gluten-free vegans as well. Calories are also cut dramatically by adding cauliflower. This recipe for “Short-Cut Cauli-Potatoes” even fooled my Grandmother into eating her veggies. She’s enjoyed eating her way to losing about 70 pounds!
- 1 head cauliflower
- 2 cups water
- 1 tablespoon dehydrated chopped onion (= shortcut)
- ¼ teaspoon garlic powder (= shortcut)
- 1 tablespoon dried parsley (+ more for garnish = shortcut)
- 1 teaspoon salt (adjust for taste or health needs)
- 1 tablespoon extra-virgin olive oil (heart healthy)
- 1 cup Potato Buds (secret ingredient shortcut = dehydrated potatoes in a box)
Separate the cauliflower head into small sections and wash well. Place in a pot with 2 cups of water. (This amount is important because we do not drain it, which also helps retain the vitamins.) Add the onion as well.
Place covered over medium heat for about 15 minutes (or until cauliflower is soft and tender).
Use an immersion blender to “soupify” the veggies. Mix in the potato buds a little at a time, until thoroughly blended. Add the rest of your spices and olive oil.
Place in a pretty covered dish and garnish with more parsley. No one had ever guessed they’re made from dehydrated potatoes, but I guess my secret shortcut is out now! Just don’t tell Grandma 🙂 Bon appétit!
Pictured is another great recipe for Fall, my Quinoa Pilaf Stuffed Patty Pan “Mini” Squash Recipe (Healthy, Gluten-Free & Dairy Free) 🙂
And see more of my Fall Leaves & Pumpkins Themed Thanksgiving Tablescape Décor Ideas here.