Although I’m soon to be 32 years old, I feel like this is the first year that I’m a real adult. I have a full-time job AND I’m contributing a dish to Thanksgiving dinner. Granted, I usually make the vegetarian lasagna for Christmas, but this is different. I asked my aunt if I could make a vegetable side dish, and she was happy to let me contribute. In typical Dietitian blogger fashion, I wanted to create something different and healthy to add to the Thanksgiving feast, so I came up with a roasted garlic & herb cauliflower mash with a secret ingredient….white beans. I know what you are thinking, but hear me out! I wanted to make this cauliflower mash delectably creamy without the addition of any butter or cream. I decided to try using white beans and 2% plain Greek yogurt to add cream, and it turned out absolutely fantastic. I almost don’t want to tell my family how healthy it is because I don’t think they will believe me when they try it. Add this to your Thanksgiving table, and I think your family will be fooled!
Makes 8 side servings
3 cloves garlic, unpeeled
1 head of cauliflower
1 pot of boiling water
1 cup of cooked white beans
1 7-oz.container of 2 % plain Greek yogurt
½ cup of fresh parsley, picked off the stems
4 stalks scallions (only the green part)
2 teaspoons of salt
1 teaspoon of black pepper
- Preheat the oven to 350 degrees. Place the garlic in the oven (with the peels on) for 15- 20 minutes.
- While the garlic is roasting, bring the pot of water to a boil. Cut the stem off the cauliflower and chop it into large pieces. Immerse the cauliflower in the boiling water. Boil for 10 minutes or until tender.
- Once the garlic is roasted, take it out of the oven and set aside to cool. When it’s cool to the touch, peel the garlic.
- Pour the cauliflower and water into a colander and strain.
- Once the cauliflower is cool, put it in a blender or food processor. Add the garlic cloves, Greek yogurt, parsley, scallions, salt and pepper. Puree until smooth.
- Serve warm.
*Optional: add a drizzle of olive oil or pumpkin seeds (as pictured)
- Cauliflower is a fall seasonal vegetable. This means it grows best in fall and can be picked at the peak of nutrient composition.
- One cup of cauliflower contains only 27 calories and has more than ¾ the daily value of Vitamin C, which may help fight off cold-weather colds.
- It also contains Vitamin K that the body uses for blood clotting and fiber to aid in digestion and keep you full long after a meal.