This low carb alternative to classic mashed potatoes uses cauliflower as a substitute. Even if you aren’t on a low carb regimen, this recipe is a great way to work some cauliflower into your diet. Try it, you’ll like it!
Cauliflower is s an excellent source of vitamin C, a good source of manganese, and has antioxidant and anti-inflammatory properties.
Purchase cauliflower with a clean, creamy white, compact curd in which the bud clusters are not separated. Heads surrounded by thick green leaves will be fresher. Store uncooked cauliflower in a paper or plastic bag in the refrigerator, with the stem side down, where it will keep for up to a week. Consume cauliflower within two to three days of refrigerating it after cooking.
8 Cups cauliflower florets (or 1 head cauliflower, trimmed)
2 Tablespoons sour cream
2 Tablespoons heavy cream
1.5 Tablespoon butter
1 Teaspoon salt
- Add a cup of water to a large pot and insert a steamer basket.
- Place cauliflower florets in the basket and bring water to a boil over high heat. Cover tightly, cook until tender, 10–12 minutes, and drain. Let cool.
- Purée cauliflower in a food processor, adding florets in batches.
- Add sour cream, heavy cream, butter and salt; process until smooth and well combined.
- Reheat gently, if necessary, before serving.
Food Mingle Blog Alterations and Substitutions:
- This recipe is approved for all phases of the Atkins diet.
- Be sure to let the cauliflower cool before pureeing it in the food processor, to avoid a kitchen mess!
Yield: 6 servings
Adapted from: http://www.community.atkins.com