FAUX MASHED POTATOES
From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste
Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.
Makes about 4 servings or about 2 1/4 cups mashed cauliflower
Do not freeze
From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste
Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.
Makes about 4 servings
Do not freeze
Per Serving: 78 Calories; 6g Fat; 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
I finally got around to trying my hand at cauliflower mashed "potatoes" and was very pleased with the results. My husband loved them with the Chicken Gravy I'd made. I've read over and over that the cauliflower needs to be bone dry before mashing it but I've never had a problem with mine coming out soupy with just a quick drain in a colander before processing.