Cauliflower Mashed Potatoes

November 28, 2011

PhotobucketSince the holidays are upon us I figured it wouldn’t hurt to post some lower carb recipes that provide alternatives to your traditional meals.

I am amoung a very small faction of people that doesn’t care much for potatoes, so I am a fan of this recipe simply because it contains cauliflower, but if you’re watching your starch and also like potatoes, than this is for you.

Ingredients

  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives, for garnish
  • 3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Since I no longer eat dairy I’d try subbing vegan cream cheese and nutritional yeast in place of the Parmesan.

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