recipe developed for Green Giant
While your Thanksgiving dinner table is not really the place for healthy food options, it is nice to have some offerings that balance out the stuffing and potatoes and pies. This easy recipe for mashed cauliflower and pumpkin, tastes indulgent, rich and delicious. But since it uses cauliflower rather than potatoes as the base, it’s definitely a lighter, lower carb option.
It’s ok to take little shortcuts especially when you’re preparing for a crowd. Start with Green Giant Mashed Cauliflower, either the Original or Garlic and Herb variety. They’ve done the hard work for you and the end result is thick, creamy cauliflower mash. All you need to do is stir in some pumpkin and maple syrup for fabulous flavor and gorgeous color, then load it up with cranberries, pecans, blue cheese and fresh sage for a sweet and savory flavor blast. Be sure to use fresh sage in this dish as dry sage will not deliver the same flavor or look as pretty.
You can assemble this dish the day before and just pop in the oven on turkey day!
Adding pumpkin to this easy side dish gives mashed cauliflower fabulous holiday appeal. Loaded with cranberries, blue cheese, pecans and sage, this side is full of flavor but lighter on calories.
- 1/2 cup dried cranberries, divided
- 1/2 cup chopped pecans, divided
- 1/2 cup crumbled blue cheese, divided
- 1/4 cup fresh chopped sage,
- 2 20-ounce packages Green Giant Mashed Cauliflower - Original with Olive Oil & Sea Salt or Garlic & Herb, prepared according to package directions
- 1 cup canned pumpkin
- 2 tablespoons maple syrup
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Preheat oven to 350°F. Reserve 2 tablespoons each dried cranberries, pecans, blue cheese and sage.
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Combine Green Giant Mashed Cauliflower, pumpkin, maple syrup and remaining cranberries, pecans, blue cheese and sage in a 1-1/2 quart baking dish.
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Bake 20 minutes or until hot. Top with remaining cranberries, pecans and blue cheese and bake 2 minutes or until cheese is melted. Sprinkle with remaining sage and serve.
