For a healthier take on the seasonal staple of mashed potatoes, make a cauliflower variety instead. A great side that's easy to make and even easier to store in your meal management bag, this recipe can fulfill any holiday mashed potato cravings. Stay on track this season with Healthy Holidays: How to Stick to Your Goals
Makes 8 servings.
2 heads cauliflower, cleaned, stems removed
6 garlic cloves, sliced thin
4 tsp olive oil
Ã‚¾-1 cup almond milk (unsweetened)
1 tsp sea salt
1/4 tsp pepper
Fresh chives, diced (optional)
1. Heat oven to 400 degrees.
2. Put the cauliflower in a pan, cover with water and bring to a boil. Immediately reduce heat to medium-low and cover, cooking until you can easily insert a knife into cauliflower. Drain and return to pan.
3. Mash cauliflower with a fork. Add almond milk, chives, salt, and pepper and stir to mix. Transfer to a small baking dish, coated with a little olive oil.
4. Bake for 20 min or until top starts to brown. Drizzle olive oil in pan and sautÃƒ© garlic on medium heat until they start to brown. Top cauliflower with roasted garlic.
Macros Per Serving (Ã‚½ cup):
Meal Prep Tip:
This recipe might not have the best macros, but it is leagues better for you than starchy potatoes when you're in a cutting phase. They have a similar texture as potatoes if you puree the cauliflower instead of mashing with a fork.
Recipe and Image courtesy of Janie at WhipItUpVegan.com
Need some more culinary inspiration? Our collection of Meal Prep Sundays recipes has something for everyone, including favorites like Steak-Wrapped Asparagus Rolls, Veggie Fajitas, and Indoor Grilled Chicken.
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