Directions:
- Cut up the cauliflower and potatoes into small but uniform sized chunks and place into a large pot of room temp or cold water, slowly bring to a boil and cook 15-20 minutes or until fork tender.
- Drain potatoes and cauliflower very well. Squeeze in a head of roasted garlic (no skin), add chicken stock, chives, paprika, and fresh pepper and salt to taste. Mash very well and if your mixture is a little dry you can add more stock or butter/smart balance.
- Also very good with olive oil in place of smart balance, either works. If you do not have roasted garlic, just dice up 5-6 cloves of garlic and sautee on very low heat (do not burn). then when they are soft and golden, mix inches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.9 Kcal (766 kJ) | ||
| Calories from fat | 47.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 184.3mg | 8% | |
| Potassium | 952.69mg | 20% | |
| Total Carbs | 27.02g | 9% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 6.5g | 13% | |
| Vitamin C | 78mg | 130% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.9mg | 5% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.04 Kcal (260 kJ) | ||
| Calories from fat | 16.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 8% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 62.51mg | 8% | |
| Potassium | 323.15mg | 20% | |
| Total Carbs | 9.16g | 9% | |
| Sugars | 1.5g | 18% | |
| Dietary Fiber | 1.6g | 19% | |
| Protein | 2.21g | 13% | |
| Vitamin C | 26.5mg | 130% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.3mg | 5% | |
| Calcium | 17.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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