Cauliflower, Potato & Cheese Puree

Vegetable purees are vastly underrated side dishes. They are easy to make and have an extremely comforting texture. This mixture of cauliflower and mashed potatoes is rich with two cheeses and garlic.

2/3 cup fat-free milk
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon marjoram or thyme
1/8 teaspoon cayenne pepper
1 package (10 ounces) frozen cauliflower, thawed
1/4 cup instant mashed potato flakes
1/4 cup shredded reduced-fat Cheddar cheese
1 tablespoon grated Parmesan cheese

1 In a medium saucepan, combine the milk, garlic, salt, marjoram, and cayenne. Bring to a simmer over low heat. Add the cauliflower, cover, and cook until the cauliflower is tender, about 5 minutes.
2 Transfer the cauliflower mixture to a food processor. Add the instant mashed potatoes, Cheddar, and Parmesan, and puree. Serve hot. Makes 4 servings

Makes Makes 4 servings

Per serving: 108 calories, 2.1g total fat (1.2g saturated), 6mg cholesterol, 3g dietary fiber, 17g carbohydrate, 7g protein, 393mg sodium.