Now I love mashed potatoes but usually when you eat them they are neither in your low calorie diet nor your low carb diet. I keep hearing everyone talk about using Cauliflower instead of potatoes for “mashed potatoes” so I thought it was finally time to try it. I came across a recipe that sounded great and it called for half potatoes and half cauliflower, I thought this would be a great way to see if you could really taste the difference. To my surprise you couldn’t tell that you didn’t use all potatoes, tons of butter, half and half. This recipe will keep you on track with any low calorie or low carb diet.
This is a good recipe to make on the weekend as it takes about an hour and a half to make. This can also be good for date night with family or having friends over and you want to impress them with your cooking skills.
Hope you enjoy as much as I did.
1 Serving: Calories 411: Total Fat 7.5g (Saturated Fat 2.6 g, Trans Fat 0g); Cholesterol 102mg; Sodium 488mg; Total Carbohydrate 37.7 (Dietary Fiber 4.2g, Sugars 4.4g ); Protein 46g
*Percent Daily Veight Watchers Points Plus: 10
Weight Watchers Points: 8.6alues are based on a 2,000 calorie diet
- 2 tbsp whole wheat flour (or white will work too)
- 1 lb of top round beef (I used eye round as well, trimmed of visible fat)
- 1 cup thinly sliced onion (white)
- 2 cups low-sodium beef broth (try to use one with no salt added)
- 1 tbsp Worcestershire sauce
- 12 Yukon gold potatoes (peeled if you prefer 3 or 4 medium size potatoes)
- 8 oz frozen cauliflower (1 ½ cups is about 8 oz)
- ¼ cup skim milk
- 1 tsp garlic (minced)
- 1 tsp Pepper
- Coat a skillet with cooking spray and turn the stove on to medium high heat. When you put your steaks on you want there to be a heat so you can hear it sizzle.
- Now add the steaks for about 2 minutes on 1 side to get it nice and brown. Once brown set aside on a plate. Coat the skillet again with cooking spray and add the onions until nice and brown on the edges which will be about 4minutes. After onions have cooked sprinkle the flour over the top of the onions and stir until the onions are covered with the flour.
- Time to add in the broth while stirring constantly, you will want to add the beef broth, Worcestershire and pepper and continue to stir. Once mixed well it’s time to add the beef back in with cooked side facing up. Make sure that the broth is spooned over the top of the steaks. Bring back to a boil.
- After the boil bring down to a low heat and cover and cook for about an hour stirring occasionally (every 15 minutes make sure there is broth on the steak)
- When the timer goes off for the hour it’s time to start the potatoes and cauliflower. You want to fill a pot with water and add your steamer pot. You do not want the water over the vegetables because then you will boil most of the nutritional value away. Boil on high heat with the potatoes and cauliflower already in the pot. Will take about 7 to 10 minutes, check to make sure you can pierce the potato easily
- Now in a large bowl add in your potatoes and cauliflower, milk, garlic (minced), salt and pepper to taste. Use potato masher or a whisk to combine all the ingredients.
- To serve divide the potato and cauliflower mash between the four plates then add one steak to each and spoon gravy on top of each serving
- Nutritional Information:
- Serving: Calories 411: Total Fat 7.5g (Saturated Fat 2.6 g, Trans Fat 0g); Cholesterol 102mg; Sodium 488mg; Total Carbohydrate 37.7 (Dietary Fiber 4.2g, Sugars 4.4g ); Protein 46g
- *Percent Daily Values are based on a 2,000 calorie diet
- Weight Watchers Points Plus: 10
- Weight Watchers Points: 8.6