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Roasted Cauliflower Mash

This twist on mashed potatoes is made with a non-starchy veggie, no cream and butter — and yet, it’s every bit as yummy as your traditional mashed potatoes. This has become a family favorite and a weekly side dish in our home.

21 Day Fix cookbook and cooking show creator Autumn Calabrese and her brother, chef Bobby Calabrese have put together this recipe and I am excited to be able to share it with you all!

Total Time: 50 min.

Prep Time: 5 min.

Cooking Time: 45 min.

Yield: 8 servings, ¼ cup each

Ingredients:

1 (2-lb.) cauliflower, cut into small florets, discard stem

4 tsp. olive oil

1 tsp. sea salt

¼ tsp. granulated garlic (optional)

2 Tbsp. low-sodium organic vegetable broth

Preparation:

1. Preheat oven to 400° F

2. Wash cauliflower and pat dry.

3. Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat.

4. Season with salt and garlic.

5. Bake, stirring halfway through, for 40 to 45 minutes, or until tender.

6. Place in food processor; add vegetable broth. Pulse until smooth.

Nutritional Information (per serving):

Calories: 46

Total Fat: 3 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 319 mg

Carbohydrates: 5 g

Fiber: 2 g

Sugars: 2 g

Protein: 2 g

Containers:

1 Green

½ tsp.

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Fitness and Lifestyle Coach - Fresh Fit Kate - Katie Bryant

Hi, I'm Kate, a Fitness and Lifestyle Coach who teaches clients how to be good to themselves, how to nourish their bodies the right way and how to incorporate workouts into their lifestyle from the comfort of their own home.

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Please consult your doctor prior to starting Shakeology, new eating habits and any new exercises. I am not a certified nutritionalist or a certified trainer. Everything on my website is simply based off my own personal experiences.

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