I was making steak for dinner and wanted to make an appropriate side dish... Potatoes! But I don't like potatoes. Really, I think they're nasty (unless in fried form, which isn't necessarily suited to dinner).
So I thought... sweet potatoes! But then I'm thinking, too many carbs. Sooooo.... I'll mix in some veggies! And that's what I did. But, it wasn't quite what I was hoping for. It just needed something... delicious and fatty.
Cheese or butter or something. I compromised taste and healthiness and went with a blend of parmesan cheese and 1 % cottage cheese. Perfect. This may not taste quite like your usual mashed potatoes, but I promise, it's a delicious and hearty side to any meal.
What you need:
1 head of cauliflower, cut into bite-size pieces
Olive oil spray
Salt and pepper
1/2 of a large sweet potato (or maybe 1 small), cut into chunks (for me, 4 largish chunks)
1/2 of a large (and I mean LARGE) carrot, cut into large chunks
1 cup Silk coconut milk (or normal milk, maybe 1 %)
1/2 cup chicken broth
1 cup 1 % cottage cheese
1/2 cup shredded parmesan cheese
Pepper, garlic powder, and Season-All
Heat oven to 425 degrees Fahrenheit. Boil potato and carrot in a SALTED pot of water until fork-tender (I really don't know how long this took... I was doing other things at the time and just let it happen). Spread cauliflower over a lightly sprayed baking sheet and season with salt and pepper. Bake until lightly browned and cooked through... about 30 minutes.
Place cooked potatoes, carrots, and cauliflower in a bowl. Add milk, broth, cottage cheese, and parmesan cheese. Puree with an immersion blender until (somewhat) smooth. Add seasonings to taste. Enjoy!
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