Cauliflower Mashed “Potatoes”

Words cannot describe how excited I was while making this dish a few weeks back.  The “science nerd-meets-dietitian” in me loves to experiment with food to make it healthier.  Lately, I’ve become a lot more comfortable making substitutions.  This newly adventurous Lisa has most likely emerged from my budget-conscious ways.  Living in the city is pricey, so I’m much more inclined to tweak a recipe here and there in order to use up what I have on hand rather than buy a dozen ingredients and follow the recipe to a tee.  The old Lisa would be very impressed with the new Lisa!

This recipe for “mock” mashed potatoes is made with pureed cauliflower.  Brilliant!  E and I both thought it tasted just like mashed potatoes but with a slightly different texture.  Although a little more moist than your typical side of mashed potatoes, the mashed cauliflower still held together nicely in a fluffy pile.  I wonder if an innocent dinner party guest would be able to tell the difference?  My mission for Holiday Season 2011: to fool an unsuspecting family member…

Merry Christmas to all!

Immersion Blender = best purchase of the year

Cauliflower Mashed "Potatoes"

 

“Mock” Garlic Mashed Potatoes  (adapted from Foodnetwork.com)

1 medium head of cauliflower, washed and cut into medium-sized florets
1 tbsp light cream cheese, softened (or plain yogurt, or sour cream)
1/4 cup freshly grated Parmesan cheese
1/2 tsp minced garlic
1/8 tsp chicken or vegetable bouillon base (or use ~1/2 tsp salt)
1/8 tsp freshly ground black pepper

1. Place a steamer basket inside a large pot and add 1-inch of water.  Add cauliflower florets, cover, and steam for approximately 15 minutes or until cauliflower is very tender but not mushy.
2. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, bouillon, and pepper until smooth.

Makes 4 servings.  Per serving: 65 kcal, 2.3 g fat, 2.5 g fibre, 125 mg sodium.

“Butter” Chickpea Curry (in a Hurry)

Do you love Indian food? Are you too intimidated to cook it at home?  If you answered yes to either of these questions, I have just the dish for you.

I first stumbled across this recipe a few years ago.  It was a Friday afternoon and I had no idea what to make for dinner. I was convinced there was no food in the house.  My search terms included chickpeas and potatoes, an unlikely combination I thought.  Little did I know that the recipe I would stumble across would soon become a favourite.  Onion and garlic?  Check.   Can of tomato soup? Check.  Indian spices? Check.  I had found a recipe that was healthy, looked tasty, and didn’t require me to go to the grocery store.  Success!

This curry is just like your classic butter chicken dish, minus the butter and with chickpeas instead of chicken.  It’s so simple (and tasty!) that a couple of my “no-fuss” friends have asked for the recipe.  To give you an idea of what I mean by no-fuss, one of my friends refuses to cook with onions because they make her cry.  I bought her a pair of onion goggles for her birthday to remedy this problem.  Yes, these things actually exist!

An "artsy" (and blurry) Butter Chickpea Curry shot. Artistic director and photographer: LS; Hand model: JC

One such no-fuss kind of gal is my good friend Erin who decided to make this dish for our potluck on Saturday evening.  It was her first attempt at making curry and it was a roaring success.

I love love LOVE potlucks! (and great friends, and good wine)

The sweetness from the condensed tomato soup and sweet potatoes contrasts so nicely with the mild spice from the curry powder in this hearty dish.  The cauliflower, while not in the original recipe, adds great texture and soaks up the curry sauce beautifully.  Good luck keeping leftovers around for long: I’ve been known to sneak a “bite” from the fridge and usually end up polishing off whatever is left…  in one sitting (er, standing).

Butter Chickpea Curry

Butter Chickpea Curry  (adapted from Allrecipes.com)

This is a very mild curry, perfect for those who can’t handle a lot of spice.  Add chili flakes or cayenne pepper to up the heat to your liking.

2 medium sweet potatoes (or regular potatoes), cubed
2 cups cauliflower, cut into bite-sized florets
1/2 tbsp canola oil
1 medium yellow onion, diced
1 clove garlic, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 can (10.75 oz) condensed tomato soup
1/2 cup milk
1 can (19 oz) chickpeas, rinsed and drained (preferably no salt added)
salt, to taste

1. Place sweet potatoes in a medium saucepan, cover with water, and bring to a boil over high heat.  Reduce heat and simmer until potatoes are tender.  Add cauliflower at the last minute and cook until tender-crisp, about 1 minute.  Drain, and set aside.
2. Warm oil over medium heat in a large non-stick skillet sprayed with cooking spray.  Stir in onion and cook until soft and translucent.  Add garlic and cook for 1 minute.
3. Stir in curry powder, garam masala, ground ginger, cumin, and salt.  Cook for 1 or 2 minutes, stirring continuously.
4. Add soup, milk, and chickpeas.  Stir in sweet potatoes and cauliflower.  Simmer 5 minutes.  Serve alone, over rice, or with toasted naan.

Makes 4 servings.  Per serving: 300 kcal, 4.7 g fat, 8.8 g fibre, 495 mg sodium