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.
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.