While I’m not exactly on a diet, I do like to seek out food alternatives that are healthier and/or have lower calories than their regular counterparts. One good example is opting for mashed cauliflower (check out my recipe here) rather than mashed potato because the former contains only 1/3 of the calories of potato (100g cauliflower = 25 calories vs 100g potato = 77 calories -> see the difference?) and it’s also low in GI so that helps with blood sugar regulation which is essential in weight control. For this dish, I normally make it with just cauliflower but since I had leftover baby potatoes, I decided to just use them up. To use cauliflower solely, do note you might need a little more liquid to blitz it till creamy. Add gradually as you go so you don’t end up with a sloppy mess. I used chicken broth in this so it’s not completely vegetarian. Just replace with vegetable broth if need be. Enjoy this Cauliflower & Potato Puree with Mushrooms Recipe!

Cauliflower & Potato Puree with Mushrooms Recipe

Ingredients (serves 2)
1/2 head small cauliflower, cut into florets
200g baby potatoes, quartered
1/4 cup unsweetened soy milk
100g king oyster mushrooms, sliced
100g button mushrooms, sliced
2 cups fresh chicken broth
salt & freshly ground pepper
olive oil

Instructions
1. Steam the cauliflower and baby potatoes till tender.
2. In a food processor, combine cauliflower, potatoes and soy milk. Blend till the mixture becomes creamy. Add more milk if required. Season with salt and pepper. Transfer the ready mash into serving bowls.
3. Heat a little oil in pan and stir-fry the mushrooms till lightly browned. Season with salt and pepper. Set aside.
4. Bring the chicken broth to a boil. Gently ladle the broth over the mash and top with the stir fried mushrooms.

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