Diet-inspired healthy mashed cauliflower is a hit every time

I started making this dish while on one of my 10 different diets of the year. This diet suggested cutting out the carbs of regular potatoes and substituting a healthier version with cauliflower.

Little did I know how much I would love this dish and prefer it over the heavier mashed potatoes! I like to mix in some chives and sprinkle some on top to give the dish added flavor and presentation.

• Karen Nochimowski is the author of “6-Minute Dinners (& More!),” a newly released cookbook filled with over 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease. You will find wonderful testimonials in the book from Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran and many others. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantries in Chicago, which provides food at no cost to those in need around Chicago. So far Karen has provided over 20,000 meals and over 15,000 pounds of nonperishable food. Part of the proceeds from the cookbook will go toward feeding those facing food insecurity.

Healthy Cauliflower Mashed “Potatoes”

8 cups bite-size cauliflower florets (about 1 head or a 20-ounce bag of pre-cut florets)

16 ounces vegetable stock (typically ½ of the box)

1 teaspoon salt (adjust to taste)

1 teaspoon chopped chives (optional)

Pour stock, cauliflower and salt in a partially covered pot and cook over medium heat for 10-15 minutes until cauliflower is very soft.

When cauliflower is soft, mash with a fork or blend with a hand mixer.

Sprinkle with chives (optional).

Tips: To add a little kick, I like to use Truffle salt rather than regular salt.

You can add 1 tablespoon butter or margarine to make these a bit creamier.

— Karen Nochimowski