Recipe – Mashed ‘Potatoes’ (Really Cauliflower – Ssh!, Don’t Tell The Kids)

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.

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2 thoughts on “Recipe – Mashed ‘Potatoes’ (Really Cauliflower – Ssh!, Don’t Tell The Kids)

  1. Chives, it needs chives! Nah. This is one of the low carb recipes that I have seen around for forever but never tried. I really need to. Thanks for the reminder!

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