Low Carb Confidential

I made this 2 days in a row – this came out so good, I couldn’t believe it. My major failure on both batches was an overdose of garlic which was beyond the ability for most mortals to tolerate – but screw ‘em – I’ll eat it.

• 1-1/2 bags frozen cauliflower
• 5 oz. cream cheese
• 1/4 c. Parmesan cheese
• 4 garlic cloves (unless you are like me, you’d better put in a lot less!)
• 1/2 t. salt
• 1/8 t. freshly ground black pepper
• 1 t. dried tarragon
• 3 T. unsalted butter

I nuked the frozen cauliflower in the microwave for 15 minutes. Then I took out my long-neglected food processor and blended all the ingredients above together until smooth – at least 5 minutes.

For me, the food processor here was critical – I always thought that a food processor was unnecessarily complicated and my trusty immersion blender was faster and easier.

Fool.

The food processor gave it a creamy and consistent texture I would have never gotten from the immersion blender.

I found this stuff goes great with Brussels sprouts fried in butter with shallots – for me, it’s a combo to die for.

This induction-friendly recipe really fills the void of mashed potatoes for those of you new to low carb – you have to try it and see.