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.
