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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Mock Mashed Potatoes
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Ingredients:
- 2 10oz pkgs frozen cauliflower (or fresh 3/4 head)
- 1 tsp chicken boullion granules
- 1/4 tsp white pepper
- 1 tsp minced onion flakes (optional)
- 2 Tbsp butter
- 2 Tbsp heavy cream
Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop until it is
VERY done — fall-apart fork tender. Drain well and mix cauliflower with
all other ingredients except cream in food processor or with a powerful mixer (hand
or stand). Mixing with mixer will give "lumpier" results than a food processor, but
some people feel the lumps make it seem even more like mashed potatoes. Add cream
slowly and mix again. (You must be careful adding liquid. If you add too much,
you are in for trouble. Your dish may take a tiny bit more or less than the called
for amount of cream.)
Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra
butter or margarine on top if you like an extra buttery potato, and a bit of paprika
sprinkled on top adds nice color as well. Bake 15 - 20 minutes until hot.
For those of you who think they would not like this dish because they are not fans
of cauliflower, I implore you to try it - you'll be hard pressed to tell it from
mashed potatoes - it does not taste like cauliflower at this point. Really.
Makes 4-6 Servings. 5-7 net grams of carbohydrate per serving.
ALTERNATE VARIATIONS: Instead of using cauliflower, you
can also use Turnips! For this method, peel and dice turnips to very small squares and
boil till extremely tender (just short of mush!). Use the method above, or skip the
oven step if you prefer since they hold their shape better than cauliflower. They have
a very potato taste also - you would not guess these started their lives as turnips!
For a REALLY rich Mock Mashed Potato, add 2 oz Philadelphia Cream Cheese (softened)
before adding to the mixer/food processor. Adjust carbs accordingly. Turnips have
slightly LESS carbs than cauliflower (and more fiber) so there's no worry of over-carbing.
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