cauliflower as mashed potatoes
- Thread starter scm
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candi
Cathlete
http://www.southbeach-diet-plan.com/forum/index.php
Some recipes for you!
Cauliflower mashed potatoes are very easy. Basically, just the way you would make regular mashed potatoes but substitute cauliflower. I use SmartBalance spread to substitute for butter and used half and half for milk and salt and butter to taste.
Some recipes for you!
Cauliflower mashed potatoes are very easy. Basically, just the way you would make regular mashed potatoes but substitute cauliflower. I use SmartBalance spread to substitute for butter and used half and half for milk and salt and butter to taste.
I love cauliflower as mashed potatoes. So much so, I don't really miss the real thing. My husband won't even try them because they're "vegetables" (oh no!). I'm not sure what he thinks potatoes are. 
I think one of my low carb cookbooks calls them "faux-tatoes". Let me know if you still need the recipe, and I'll post it. Candi's, right about making them pretty much like regular mashed potatoes, though.
I think one of my low carb cookbooks calls them "faux-tatoes". Let me know if you still need the recipe, and I'll post it. Candi's, right about making them pretty much like regular mashed potatoes, though.
I LOVE cauliflower mashed potatoes too!!! And my husband won't eat them either. Most of my recipies are trial and error but this works for me every time. I cook the cauliflower in broth first. Then I put the drained cauliflower in the food processor with seasonings (like Mrs. Dash, Mixed up salt and Mixed up pepper, what ever you like.) Add fat free cream cheese and a little butter substitute (Butter buds or spray butter or Mollies etc). You shouldn't need extra fluids because the cauliflower holds water pretty well. Process until smooth. Yum! I love it.
RE: Carrot/Kara
Hi Susan.
Now that I'm looking at my cookbook, it's pretty much what the others have said: 1.5 lbs. frozen cauliflower steamed or microwaved until soft, drain, then puree in blender or food processor, add 4 tbs. butter and S&P to taste.
She also has a version that adds 1/3 c. cream cheese, 1 tbs. butter during pureeing. I guess you could always add garlic, too.
It seems like you have to tinker with some low-carb recipes to get it just right.
Hi Susan.
Now that I'm looking at my cookbook, it's pretty much what the others have said: 1.5 lbs. frozen cauliflower steamed or microwaved until soft, drain, then puree in blender or food processor, add 4 tbs. butter and S&P to taste.
She also has a version that adds 1/3 c. cream cheese, 1 tbs. butter during pureeing. I guess you could always add garlic, too.
It seems like you have to tinker with some low-carb recipes to get it just right.