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Mashed Cauliflower with Lemony Brussels Sprouts
Written by Renee Pieroth, MS, RD, CSO, LDN
2 cups cauliflower
2 cups Brussels sprouts
3 tablespoons extra virgin olive oil
¼ cup milk or milk alternative
3 spinach leaves
Prepare cauliflower: remove leaves and stem from cauliflower and cut into pieces.
Prepare Brussels sprouts: remove the outer leaves, cut off the stem, and cut in half.
Bring small amount of water to a boil in saucepan with steamer basket.
Reduce heat to medium.
Add Brussels sprouts to steamer basket and cover. Steam Brussels sprouts for 5 to 10 minutes until tender. Remove and set aside.
Add cauliflower to steamer basket and cover. Steam cauliflower for 10 to 15 minutes until soft enough to mash.
Remove cauliflower and mash with 1 tablespoon of olive oil and ¼ cup milk.
Arrange Brussels sprouts over mashed cauliflower.
Drizzle lemon dressing (recipe below) over cooked vegetables and garnish with spinach.
Squeeze the juice of lemon and mix with the remaining 2 tablespoons olive oil.
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Copyright 2023 eatright.org. Academy of Nutrition and Dietetics. All rights reserved.
Copyright 2020 eatright.org. Academy of Nutrition and Dietetics. All rights reserved.
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