Serves: 6
Total Calories: 82
In a Dutch oven, boil about 3 quarts of water add 1 tsp. salt and cauliflower. Cover and boil 15 minutes or until tender. Drain cauliflower and push through a potato ricer or mash with a wire masher. Add butter, and chicken broth, mix until smooth and creamy. Season with salt and pepper to taste. Serve just like potatoes with your favorite toppings like gravy or sour cream.
This Mashed Cauliflower recipe is from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook. Download this Cookbook today.
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