PHASE 1
PREP TIME: 5 minutes
COOK TIME: 15 minutes
Other South Beach Diet cookbooks have featured a mashed cauliflower recipe that has been such a hit, so we couldn’t resist creating a new variation for Thanksgiving.
1½ pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves
2 (14-ounce) cans lower-sodium chicken broth
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Combine cauliflower, garlic, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
Reserve 2 tablespoons of the cooking liquid and drain cauliflower. Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in 1 or 2 tablespoons of the reserved broth, if necessary, to moisten the mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
Makes 8 (½-cup) servings
NUTRITION AT A GLANCE
Per serving: 40 calories, 0.5 g fat, 0 g saturated fat, 4 g protein, 6 g carbohydrate, 2 g fiber, 55 mg sodium
MAKE-AHEAD: Recipe can be made up to 1 day in advance; refrigerate in a covered container and reheat in a microwave or 325°F oven before serving.