Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings

This creamy side calls for just 20 minutes of hands-on time.

Source: Better Homes and Gardens

Gallery

Credit: Aya Brackett

Recipe Summary

hands-on:
20 mins
total:
1 hr
Servings:
8
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Lightly coat shallow baking pan with nonstick cooking spray. Place cauliflower in pan; drizzle with oil. Toss to coat. Roast 30 to 40 minutes or until just browned, stirring occasionally.

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  • Place potatoes in large saucepan with salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until very tender. Drain; return potatoes to saucepan. Mash with potato masher; set aside.

  • Place cauliflower in food processor; cover and process until very finely chopped, adding 2 Tbsp. of the milk. Add cauliflower mixture to potatoes in saucepan. Add remaining milk, the coconut oil, salt, and black pepper. Heat through over medium heat, stirring frequently. Top with green onions.

Nutrition Facts

123 calories; fat 6g; cholesterol 2mg; saturated fat 4g; carbohydrates 14g; mono fat 1g; insoluble fiber 3g; sugars 3g; protein 3g; vitamin a 64IU; vitamin c 27.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 39.4mcg; vitamin b12 0.2mcg; sodium 151mg; potassium 456mg; calcium 53mg; iron 0.6mg.
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