I must say, Joy Bauer has really done it again with this gluten free cauliflower mashed potatoes recipe! I sometimes add cauliflower to my mashed potatoes to make them healthier, but I just couldn’t imagine using cauliflower alone. Because I did not have any fat-free creamed cheese on hand, and because I like to avoid the additional ingredients found in fat-free products, I used non-fat gluten free Greek yogurt instead, FAGE brand. They were delicious! I can’t wait to make them with cream cheese in the near future. They would have turned out much thicker. Instead I added a bit more Parmesan/Romano cheese instead. They are just fabulous! I’m sure any finicky eater in your household would enjoy this recipe. Just don’t tell them that they are made from cauliflower until after they’ve tasted them!
Diabetic Exchanges: 1 very lean meat, 2 vegetables
A delicious, healthier, fat-free alternative to mashed potatoes, mashed cauliflower.
- 1 head cauliflower, cut into florets of roughly the same size
- 3/4 cup broth, chicken, less sodium, low-fat
- 1 Tablespoon cornstarch
- 4 ounces cream cheese, fat-free [gluten free]*
- 2 Tablespoon cheese, Romano, or Parmesan cheese**, grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt, Kosher
- Pepper, black ground
- Steam the cauliflower over boiling water for 15 to 20 minutes, until tender. Drain. Place the cauliflower in a food processor or blender along with 1?2 cup broth. Puree on high until smooth. Transfer the puree to a medium saucepan.
- In a cup, dissolve the cornstarch in the remaining 1?4 cup broth, and add to the cauliflower puree. Add the cream cheese, Romano or Parmesan cheese, garlic powder, onion powder, and paprika. Cook over medium heat, stirring, 2 to 3 minutes, until the puree begins to thicken. Season with salt and pepper to taste. Serve immediately.
Philadelphia brand fat-free cream cheese is gluten-free. See the ingredients list at