Leaving the skin on the potatoes increases the fiber in this recipe. By mixing the cauliflower with potatoes, you get the same volume for less carbs!
Prep Time: 15 minutes
Serving Size: 1/2 cup
24 ounce (1lb 8 oz) bag fingerling petite potatoes, cut into 1-inch rounds with skin-on
16-ounce bag frozen cauliflower florets
1/3 cup skim milk
5 tablespoons Smart Balance margarine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
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