4 -1 cup Servings
Net carbohydrates 10g.
Note: This has become a rage with people today that are watching their carbohydrates and calories. While that may be the reason I first made it, I just like the way it tastes. I don’t make it as a replacement for potatoes but just because it is so delicious on its own. My personal method is to treat it the same way I do mashed potatoes. This is a very elastic recipe. No two cauliflowers are the same size so you have to use your eye to make adjustments as you go along. I like fresh dill and parsley in this recipe. If you hate dill leave it out. If you want a super creamy texture, whip it longer than I advise below.
If your doctor requests that you limit your salt, use the juice of 1/2 of a lemon in place of salt int the cooking water.
1 – large head of cauliflower
2-3 cloves of garlic, peeled and sliced thinly
1 – TBSP. Butter
Enough salted water to cover the cauliflower by about 2 inches.
1 medium shallot
2 TBSP. butter
Salt and pepper to taste (or as your doctor and you decide)
3 TBSP. BREAKSTONES sour cream (Low fat is fine)
3 TBSP. grated parmesan cheese
2 – tsp. fresh dill
2 – tsp. fresh parsley
HOW TO PREPARE THIS RECIPE:
Sauté shallots in the butter until just barley golden in color. Set aside.
Bring salted water and garlic slivers to a boil. Cut cauliflower into florets.
Add the butter and cauliflower to the water and cook for 9-10 minutes until the cauliflower is very soft.
Drain and return to the heat to evaporate any excess moisture. Remove to a mixing bowl. Using a hand mixer, whip the cauliflower until it is smooth but not pureed. You (I) want it slightly chunky in texture. Add the sour cream, dill and parsley and whip until combined. Add the parmesan cheese and whip again until combined. Add the sautéed shallots and stir in by hand. This is ready to serve but you can turn it into a casserole dish, top it with a little parmesan cheese, and reheat it just before serving. This allows it to get a slightly golden crust.