Mashed Cauliflower (That I Actually Like)
Posted on Friday, April 4, 2014 at 1 pm by Yasmine Galenorn
For several years, ever since I went low carb, I’ve been trying to find a mashed cauliflower recipe I liked but they all seemed too grainy to me. I’ve got texture issues, people. Finally, I decided to develop my own and here’s what I came up with.
1 head of cauliflower
Okay, the preparation REALLY DOES make a difference. Trust me, okay? You either need a food processor, or a good knife and the willingness to chop.
First, remove the stem and leaves and discard. Then, if you have a food processor, in small batches, feed the cauliflower in and CHOP CHOP till the cauliflower is smaller than a grain of rice. We’re talking pulverize it. If you are using a knife—get busy!
Once all the cauliflower is to that consistency, then place in microwave in a microwave safe dish and nuke on high for 3 minutes.
Remove from microwave and return the cauliflower to the food processor (or a mixer with whip attachment if you don’t have a food processor), and add rest of ingredients. Process till smooth. Serve.
Substitutions: If you can have dairy, you can use heavy cream and butter instead of coconut milk and margarine.
Additions: Other spices if you like (I WISH I could add paprika but I can’t have it). I like to add a little chicken bouillon to it. You could add grated cheese and make it all gooey and cheesy if you can have cheese.
Can be reheated easily.
“Breakfast Hashed Browns”
Well, not really but gives the feel of them in a weird way.
For every 1.5 cups of mashed cauliflower (chilled), stir in 2 tbsp gluten free flour (yes, it has some carbs but if the rest of your meal is low carb you should be fine if you’re not on ultra-low).
Heat ¼ cup margarine in nonstick skillet. Pat cauliflower into thin layer in pan. Brown, and ‘scramble’ as you go. The flour should help give a little bit of a crust to it here an there. Again you could add cheese, etc. to it. Experiment.Posted in Recipes |