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4 c. cauliflower, chopped 2 c. potatoes, peeled and chopped small 8 cloves garlic or to taste 2 tsp. wasabi powder 1 Tbsp. plus 1 tsp. reduced-fat margarine 2 c. skim milk 1/2 tsp. olive oil* *Points are only 2.5 points per serving if you eliminate the olive oil and just steam the garlic with the cauliflower. Note: You can do steps 1 to 3 all simultaneously in the kitchen. Preheat oven to 350 degrees. Slice tips off garlic cloves. Double a layer of aluminum foil. Place garlic in middle and bring the sides up to form a cup. Drizzle with olive oil. Bring the sides all the way up and twist together to seal it firmly. Bake in preheated oven for 45 minutes or until outside is lightly browned and garlic cloves are soft. Let cool. Place potatoes in medium saucepan and bring to a boil. Reduce heat. Cover and simmer 10 minutes or until soft. Place chopped cauliflower in a covered, microwave-safe dish and steam with a little water in the microwave for 8 minutes or until nice and soft. Squeeze the soft garlic out of the cloves into a large mixing bowl. Add potatoes, cauliflower, margarine and wasabi powder. Mash with potato masher until mixed well. Beat with hand-mixer on medium speed and carefully add milk. Mix until creamy. Serve hot! Yields 4 servings (3 points per serving). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |