Mashed cauliflower is a great replacement for mashed potatoes on low-carb diets, but it’s absolutely delicious regardless of one’s diet. Note: there’s a vegan version, here.
1 head cauliflower, cut into florets (discard core and large stems)
1 stick of celery, sliced very thinly (optional)
2 cups chicken or vegetable stock
3-5 cloves garlic
1 bay leaf
1/4 cup dehydrated onion
2 tablespoons butter or olive oil
2 ounces cream cheese
2 tablespoons sour cream (optional)
1/2 cup (2 oz) shredded cheddar cheese (optional)
1/4 cup sliced green onions, white and green parts
Salt and freshly ground black pepper to taste
Crumbled bacon (optional)
Place cauliflower florets and celery in a large saucepan with chicken stock to cover, add the garlic cloves, bay leaf, and dehydrated onion, and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly.
Pour cauliflower into a food processor and add butter, cream cheese, sour cream, cheddar cheese, green onion, salt and pepper. Pulse to combine. Alternatively, for a chunkier result, you can mash with a potato masher. Sprinkle with crumbled bacon. Reheat before serving, if necessary.
Yield: 6 servings
Counts (approx.): calories 131, fat 14.43g, net carbs 3.66g, protein 7.4g