FAUX MASHED POTATOES - Linda's Low Carb Menus & Recipes

By Bearbuddy45

After cooking the cauliflower, I whipped them in the food processor with the same ingredients I would've used in real mashed potatoes (light sour cream, a little butter, salt and pepper). I used this recipe to top a Shepard's pie - just added some 2% shredded sharp cheddar cheese to it. Very good taste all around. My husband really like it.

Ingredients

• FROM FRESH CAULIFLOWER:
• 1 small-medium fresh cauliflower (about 16 oz.)
• 1 tbsp. water
• 1 tbsp. butter
• 1-2 tbsp. heavy cream (used light sour cream instead)
• salt and pepper, to taste
• FROM FROZEN CAULIFLOWER:
• 16 oz. bag frozen cauliflower
• 2 tbsp. water
• 1-2 tbsp. butter
• salt and pepper, to taste

Details

Servings 4
Adapted from genaw.com

Preparation

Step 1

FROM FRESH CAULIFLOWER:

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

FROM FROZEN CAULIFLOWER:

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