Pureed cauliflower is a fine substitute for mashed potatoes, but if you’re craving the true taste, add just a couple of spuds, à la Oprah. “The cauliflower takes on the flavor of the potato,” she notes in her cookbook, Food, Health and Happiness. “People have eaten it at my house, never even realizing the cauliflower was there.”

Serves 6

  • 2 medium Yukon gold potatoes, peeled and cut in half
  • 1 medium head white or golden cauliflower*, stem and outer leaves removed and head broken into 8 to 10 sections
  • 1 Tbsp. butter
  • 1 tsp. ground black pepper
  • 1 Tbsp. finely chopped rosemary
  • Kosher salt
  • 1 Tbsp. finely chopped chives

    Active time: 10 minutes
    Total time: 25 minutes

    Fill a large saucepan with water and season generously with salt. Add potatoes and bring to a boil over high heat. Reduce heat to maintain a strong simmer and cook until tender, 10 to 15 minutes. Using a slotted spoon, transfer potatoes to a colander.

    Add cauliflower to saucepan, return to a simmer, and cook until tender, 7 to 10 minutes. Remove cauliflower from pot and add to potatoes. Drain water from saucepan and return potatoes and cauliflower to pot.

    Add butter, pepper and rosemary and mash to a chunky texture. Season with salt to taste and garnish with chives.

    *Stealth health: Cauliflower’s mild flavor lets its fellow ingredients shine, and it has a nutritional edge over the potato: a subtler effect on your blood sugar levels, which staves off a carb coma.

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