A few years ago if you’d me asked if beets or cauliflower would be on the dinner menu, I would have replied with an emphatic, “NO!”
But all it takes is one person to change your mind.
A coworker convinced me that there were other ways to eat beets besides the pickled version my mother served, and that steaming them could be fabulous. I gave it a try, and I’ve been a happy beet eater ever since. (No offense intended Mom – you’re a fabulous cook!)
The same holds true for cauliflower.
When I had a whole head of cauliflower to use or lose to the compost bin, I tried this cauliflower recipe from Farmgirl Fare.
Now mashed cauliflower is served as a side dish just as often as mashed potatoes, and why not? It serves up equally as creamy and I can herb it up with whatever I like.
In this mashed cauliflower recipe, a handful of sage adds an earthy appeal that worked perfectly with our grilled flank steak.
And why stop at cauliflower? This mashed parsnip recipe was just as good.
As I said, all it takes is one person to show you how to look at something in a new way, and your life is forever changed. Or at least you’re willing to eat beets and cauliflower. Ingredients Instructions Notes Weight Watchers PointsPlus 3,
Total Fat: 3.73g
Total Carbs: 13.04g
Dietary Fiber: 3.89g
Happy, healthy cooking!
Weight Watchers PointsPlus 3, Calories: 124 Total Fat: 3.73g Cholesterol: 9mg Sodium: 190mg Total Carbs: 13.04g Dietary Fiber: 3.89g Sugars: 5.38g Protein: 11.47g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.