In our attempt to eat lower carb most of the time, Garrett and I have tried some real duds, but sometimes we’ve come across a recipe that just blows the rest out of the water.
This time it was Mock Mashed Potatoes…made with cauliflower! We both agreed that these were actually better than real potatoes. They have the same fluffy texture, but with an awesome flavour. I plan to make some of this for our Thanksgiving dinner.
What you’ll need:
- 1 large head of Cauliflower
- 1 tbsp Cream Cheese
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- Dash of Cream (if needed)
- Pepper to Taste
Cut the cauliflower into florets and steam for 10-15 minutes or until soft and tender. Drain any moisture out.
Toss the cauliflower into the food processor while it is still hot. Add in the cream cheese, parmesan cheese, garlic powder, salt and pepper. Puree until smooth.
I like to add a little more freshly ground black pepper or maybe some fresh chives to the top as well. But if you really want to get crazy, you can make “twice baked” mock mashed potatoes.
Twice Baked Mock Potatoes
Spread cauliflower mixture in a lightly greased casserole dish and sprinkle top with 1/2 cup shredded cheddar cheese and 2 pieces of cooked bacon, crumbled.
Bake at 350°F until the cheese has melted, about 10-15 minutes. Top with fresh chopped chives before serving.