Potatoes vs. Cauliflower: Are We Sacrificing Flavor For Health?
Article and Recipe By Lizzie West
Health and wellness can take many different paths. Whether you’re Keto, Low-Carb, Low-Sodium, or not on any specific plan at all, using cauliflower instead of potatoes may have come up in conversation at your home. Nothing really beats a hearty and buttery mashed potato. But, I think cauliflower comes pretty close when it’s treated correctly in the cooking process. On the other hand, there are some potato dishes you just can’t substitute with cauliflower. Can you say french fries?
Let’s talk about nutrition. We picked up the image below from Sparkpeople.com as a reference. If you’re looking to get healthier and watching things like calories and carbs, switching to cauliflower might be right up your alley. So this is likely good for anyone trying to eat fewer calories but still feel full while on a low-carb plan.
Even though the data shows more sodium per cup in the graphic, the different is so miniscule that either of these would still be great options for people who have been instructed to watch their sodium intake. Both have zero grams of fat, but many feel cauliflower has more flavor and therefore is a better health choice as it requires few added flavorings.
Both potatoes and cauliflower are versatile. Mashed, roasted, or as a pureed soup, they are equally delicious. Cauliflower can also be used to make low carb pizza crust, or when the whole head is sliced into rounds, they can even be seasoned and grilled. When it comes to things I just can’t substitute, baked potatoes and fries are the only ones. But, I always think of loaded cauliflower mash as an option.
When in doubt, try it out – that’s what I always say. And you may need to try something a few times, tweaking the process each time until you get it right. When it comes to making better dietary choices, cauliflower is really a no-brainer. But don’t take my word for it. Check out this quick and easy Cauliflower soup you can make and add toppings as if it were potato soup. Give it a try.
12 oz. bag frozen cauliflower
2-3 TBSP butter
1 cup hot chicken broth (of water and chicken bouillon cube)
Garlic powder (optional)
Salt and pepper to taste
Blender, immersion is preferred
Simply cook the frozen cauliflower per package directions, stove or microwave. Once fully heated through, add the butter and starting with ¾ cup broth, blend until you achieve your desired texture. Finish by adding garlic powder, salt, and pepper to taste. Serve Hot.
This is perfect topped with sautéed veggies and turkey sausage for a healthy low carb dinner.
You can also top with cheese, sour cream, chives, and bacon for a low carb loaded baked potato soup alternative.