Roasted Potato, Cauliflower and Edamame Mash

To lighten up a mashed potato dish, roasted cauliflower is a great low-calorie addition.

1. Preheat the oven to 400°F. Line a baking sheet with foil sprayed with vegetable oil. Cut the top off the garlic head and wrap with foil and place on the baking sheet along with the potato and cauliflower. Spray the vegetables with vegetable oil. Roast for 30 minutes or just until tender, turning occasionally. Squeeze out the cloves of garlic.
2. Meanwhile, add the onions to a skillet along with the vegetable oil and sauté on medium heat for 10 minutes just until tender. Add the brown sugar and sauté for another 5 minutes.
3. Mash the potato wedges with the skin in a large bowl. Place the cauliflower in a food processor along with the olive oil, sesame oil and milk and purée. Add to the mashed potatoes along with the onions, garlic cloves and edamame. Add the salt and pepper.

1 head roasted garlic
1½ lb Yukon Gold potatoes cut into wedges, unpeeled
1 lb raw cauliflower, broken into pieces
2 cups diced onions
2 tsp vegetable oil
1 Tbsp brown sugar
1 Tbsp olive oil
1 Tbsp sesame oil
¼ cup 2% milk
¾ cup frozen shelled edamame, blanched
pinch of salt and pepper

Makes 8 servings.

Preparation time: 15 minutes
Cooking time: 30 minutes

Nutritional Information per Serving
Calories 154
Carbohydrates 24 g
Fibre 4.3 g
Protein 6.3 g
Total fat 4.1 g
Saturated fat 0.7 g
Cholesterol 0 mg
Sodium 73 mg