Grand Prize

Asiago Mashed Cauliflower

Grand Prize

Asiago Mashed Cauliflower

Asiago and fresh parsley help turn this healthier mashed potato alternative into a flavorful side dish that won’t leave you feeling guilty or completely stuffed. And it couldn’t be easier! —Colleen Delawder, Herndon, VA

Takes: 30 min. • Makes: 4 servings

1 medium head cauliflower, cut into 1-in. pieces

1 tsp. sea salt, divided

4 oz. cream cheese, softened

1/2 cup shredded Asiago cheese

2 Tbsp. unsalted butter

2 Tbsp. coarsely chopped fresh parsley

1/4 tsp. pepper

1. Place cauliflower and ¹ ₂ tsp. sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until the cauliflower is very tender, 12-15 minutes. Drain; cool slightly.

2. Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining ¹ ₂ tsp. sea salt. Process until blended. 1/2 cup: 239 cal., 20g fat (12g sat. fat), 56mg chol., 530mg sod., 10g carb.

(4g sugars, 3g fiber), 9g pro.

Test Kitchen tip: Make sure to drain as much water out of the cauliflower pieces as possible to prevent the mashed cauliflower from becoming too liquidy. If desired, you can cook and puree a few cloves of garlic along with the cauliflower.