Subbing mashed cauliflower for mashed potatoes is a novel trend, and for all of the right reasons: it has fewer carbohydrates, more fiber and is rich with vitamins C and K. But have you tried the swap on your kids? Not so popular at my dinner table, where I heard a hilarious conversation between my daughter and friend: “These mashed potatoes taste terrible!” “I think they’re that thing that parents do with the cauliflower instead of potatoes to make us eat cauliflower.” I was called out, a little ashamed that I was trying to pull one over, but the truth was, I liked it. In an attempt to meet in the middle, I made a half and half compromise, which won the whole family over. This mash is very light, using olive oil and chicken stock, but if you prefer a richer flavor, you can substitute butter and milk.

Cauliflower Mashed Potatoes

Serves 4

1 head cauliflower, stem removed, broken into florets

2 bay leaves

1 large russet potato, peeled and cut into equally-sized chunks

1/2 cup of homemade chicken stock, or a good quality, low sodium boxed broth

2 tablespoons olive oil

Kosher salt and freshly ground pepper

Fill a large stock pot with water and a generous pinch of salt. Add the cauliflower and bay leaves, and bring to a boil, then reduce to a simmer. Cook the cauliflower until slightly tender, then add the potatoes in with the cauliflower, and cook until the potatoes are tender to the probe of a fork. Drain the cauliflower and potatoes in a colander, shaking off the excess water.

Pass the cauliflower potato mixture through a ricer or food mill, squeezing the mixture back into the hot stock pot to help steam away any excess moisture. Discard the bay leaves. Add the chicken stock and olive oil, then season with salt and pepper, tasting to adjust the seasoning.