FAIL-SAFE CAULIFLOWER MASH
What I’ve discovered is sometimes you can keep adding
cream cheese or butter to mashed cauliflower and still it remains somewhat
watery in consistency – not quite what we’re looking for, but by chance one day
I added some grated Mozzarella cheese.
This addition immediately transformed my cauli-mash into something
closer to mashed potatoes in consistency.
3 oz regular cream cheese (90 g)
2 tbsp butter (30 mL)
2 tbsp Parmesan cheese (30 mL)
(the kind
in a can)
3 tbsp grated Mozzarella cheese (45 mL)
3/4 tsp
salt (3 mL)
1/8 tsp
white pepper (0.5 mL)
Paprika sprinkle
Paprika sprinkle
In
boiling water, cook cauliflower florets until soft. Remove cauliflower with slotted spoon and place in colander to drain over a bowl. At least 2 tbsp (30 mL)) of water will drip off! In food processor, place cooked, warm cauliflower,
cream cheese, butter, Parmesan cheese, Mozzarella cheese, salt and pepper;
process until smooth. Place in serving dish and sprinkle with paprika for garnish. Serve.
Yield: 6 servings
1 serving
94.0
calories
1.6
g protein
8.1
g fat
0.4 g fiber
1.5
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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