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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Made this for the family for a change. The kids are on a health kick and our family favourite is mashed spuds!!!!! So I found this recipe and everyone loved it, so this will subsitute on a few occasions from now on..............and maybe cut down on some carb's! I do use the low fat cream version as DH hates evaporated milk, and also use the chicken stock. Ingredients:
1 kg cauliflower, washed and chopped into small pieces |
3 cups vegetable stock or 3 cups chicken stock |
1 cup evaporated skim milk (or reduced fat cream) |
allspice |
Directions:
1. Add ingredients to a large pot and simmer for around 12 minutes.
2. Pour off excess liquid.
3. Puree mixture using a blender or hand mixer.
4. Optional ~.
5. Spice to flavour with a shake of Allspice
6. Suitable to freeze.
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