The perfect healthy side dish, to switch it up from your traditional mash potatoes. Less calories and more fiber too! Super tasty, not to mention the added pop of color!
INGREDIENTS:
1 Head Cauliflower
1 Tablespoon of butter
1 heaping T sour cream
Salt and freshly cracked pepper
1 minced garlic
1 T wasabi powder or paste (and more to taste)
½ C frozen, Shelled edamame (or 1 very generous cup of in-shell frozen edamame)
1 teaspoon of umami powder
INSTRUCTIONS:
Core cauliflower of leaves and thicker stems and cut into large chunks or break into florets.
Put cauliflower in a large pot, with water to cover and add edamame. Heat over medium heat until boiling, cover, and boil until cauliflower is fork tender, about 15 minutes. Note: The cauliflower needs to be soft enough to mash, not tender as you would want with steamed veggies.
Transfer the veggies into a colander or strainer, and let strain until as much of the water has drained.
If you are using shelled edamame: strain the cooked veg and wait until it’s cool enough to touch. Then de-shell the edamame, discarding the pods.
Return veggies back to the pot and mash. I find using a masher works well, but you can use a food processor or hand blender if you would like. Depending on how much liquid is still left in your mash, you might need to reduce on the stove by heating on low or medium until it’s to a temperature and texture that you like. I usually aim for smoother than a thick mash but not runny like a puree. Add your wasabi powder or paste, butter and sour cream
