Video: Upgrade classic potato dishes with cauliflower

Upgrade classic potato dishes with cauliflower

Replace half of potatoes with cauliflower to boost nutrition.

Potato cauliflower au gratin

In a large pot of boiling water, cook 1 head cauliflower and 1 large potato until barely tender. Drain and let cool. Add 2 teaspoons olive oil to hot frying pan. Saute 1 cup sliced leeks and 1 tablespoon minced garlic until tender. Add 1/4 cup all-purpose flour, 1 cup skim milk and 1 cup chicken stock. Boil and stir frequently. Add 2 tablespoons fresh thyme and 1 teaspoon onion powder. Season with salt and pepper. Lightly coat baking dish with cooking spray. Place potato mixture in the baking dish. Pour milk mixture over potato mixture, and add 1/2 cup shredded Gruyere cheese. Cover with aluminum foil and bake 25 minutes at 375 F. Garnish with parsley.

Garlic cauliflower potato mash

In a large pot of boiling water, cook 2 heads cauliflower until tender. Drain cauliflower and process in a food processor until smooth. In a separate pot of boiling water, cook 4 large potatoes until tender. Drain cooked potatoes and place them in a large mixer with a whip attachment. Add processed cauliflower, 2 tablespoons unsalted butter, 1/2 cup plain Greek yogurt, 1 teaspoon garlic powder and 1 teaspoon fresh thyme. Season with salt and pepper. Mix until smooth.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.