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.)


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

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


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:

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;

(c) 2015, Judy Barnes Baker,
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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!
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8 years ago

Hello Judy,

We have selected Carb Wars to be featured on, part of the Voices Network. is a website dedicated to identifying and spotlighting the top influencers and blogs in the ketogenic and overall low carb dieting communities.  We select influencers that are consistently producing high quality content and have a positive reputation in their industry as an authority voice.

If you’d like, we have badges available that you can embed on your website to display that you are a KetoVoices Featured Blogger.  Please visit this page for more information:

If you have any questions, please feel free to reach out to me at any time.


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Owner, Voices Network

Judy Barnes Baker
8 years ago

Raw is good too and so is oven roasted cauliflower, Robert Baines. Cauliflower is so low in carbs, it is good to use it in a lot of different ways, so the more recipes, the better! Hope you like this one. It just looks so right on a plate with steak or a big slice of turkey! (And the gravy doesn't run off like it would on raw cauliflower.)

Robert Baines
8 years ago

I may try this. I have grown to eat cauliflower raw. But I am always looking for healthy food that also tastes well. Thanks for the post.

Sarah Clark
Sarah Clark
7 years ago

I will try the cauli mashed potatoes – did the cauli rice the other day and it was fabulous. Really helps to cook it thoroughly and with some water, then add some herbs or spices that will go well with your main dish. Truly yummy.