CAULIFLOWER FAUX MASHED POTATOES

I often hear, “now, why didn’t I think of that?’ when someone sees my substitute for mashed potatoes. Adding eggs makes them creamier and thicker and mellows the taste for those of us who find cauliflower a bit too turnip-y. (This is the basic recipe used for Faux Mashed Potatoes, Faux Duchess Potatoes, and Cottage Pie in Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.)

BASIC CAULIFLOWER FAUX POTATOES

Ingredients:
1 head cauliflower (about 1 pound 15 ounces as purchased, or 1 pound 8 ounces, trimmed)
4 garlic cloves, peeled (½ ounce total)
3 ounces cream cheese (one small package), softened
1 tablespoon butter, softened
¾ teaspoon salt
¼ teaspoon black pepper
2 large eggs

Directions: 
Wash and trim cauliflower. Quarter the head and cut vertically into ½-inch slices. Place cauliflower and garlic on steaming rack in large saucepan. Add water to pan (not touching rack) and bring to a boil. Reduce heat and steam until fork tender, about 25 to 35 minutes.

Let cool for a few minutes. Place in work bowl of food processor and process for 1 minute. Scrape down bowl and process for about 1 minute more, or until smooth. Add cream cheese, butter, salt, and pepper and process until blended.

Let mixture cool for a few minutes (so it won’t cook the eggs) and add the eggs. Process until blended. Continue with recipe for Faux Mashed Potatoes (p. 281), Faux Duchess Potatoes (p. 282), or Cottage Pie (p. 88). (Recipe above requires additional cooking for the other recipes. Faux Mashed Potatoes recipe follows.)

Makes 4 cups or 8 servings of ½ cup.
Per serving—Net carbohydrate: 2.2 grams; Protein: 3.2 grams; Fiber: 1.1 grams; Fat: 6.4 grams; Calories: 80
See specific recipes for complete nutrition information.

Total weight: 1 pound 14-1/3 ounces or 861 grams
Weight per serving: 3¾ ounces or 108 grams
Preparation time: 10 minutes active; 40 minutes total

“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.”

Mark Twain, Pudd’nhead Wilson

CAULIFLOWER FAUX MASHED POTATOES

Follow recipe (above) for Cauliflower Faux Potatoes. Return cauliflower mixture to pan after blending in the eggs and cook and stir over low heat for 6 to 10 minutes until thickened and mixture has the consistency of mashed potatoes. Taste and correct seasoning if needed. Serve hot with butter or gravy.

Makes 4 cups or 8 servings of ½ cup.
Per serving—
Net carbohydrate: 2.2 grams; Protein: 3.2 grams; Fiber: 1.1 grams; Fat: 6.4 grams; Calories: 80

Total weight: 1 pound 14⅓ 1/3 ounces or 861 grams
Weight per serving: 3¾ ounces or 108 grams
Preparation time: 10 minutes active (plus time to prepare Cauliflower Faux Potatoes, p. 280.

“….As food for cattle, sheep or hogs, this is the worst of all the green and root crops; but of this I have said enough before; and therefore, I now dismiss the Potato with the hope, that I shall never again have to write the word, or see the thing.”

William Cobbett (1763-1835), British writer and reformer

“Nourished” is available on Amazon in print or Kindle format: www.amazon.com/Nourished-Cookbook-Health-MetabolicBalance/dp/0979201810/ref=pd_sim_b_1?ie=UTF8&refRID=05G0ABNDFE8KNW02SCQQ

You can get the Kindle version, a $9.95 value, for free (via Matchbook deal) when you purchase a print copy of Nourished from Amazon or if you have already purchased one in the past; http://www.amazon.com/Nourished-Cookbook-Health-Metabolic-Balance-ebook/dp/B007SZGD7Y/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=&qid=