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Cauliflower Mashed Potatoes I
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2 10 ounce packages frozen cauliflower (or fresh - same amount)
1 teaspoon chicken boullion granules (low sodium variety)
1/8 teaspoon black pepper (or more to taste)
1 tablespoon minced onion flakes (can omit)
plus
1 teaspoon butter
2 tablespoons cream(appoximately - add slowly)
Paprika (optional)
Cook cauliflower until DONE DONE DONE. Drain.
Preheat oven to 375 degrees
Cook cauliflower and remaining ingredients, except cream) in a food
processor. Process until well blended, adding cream as necessary,
a LITTLE AT A TIME, to desired consistiency (leave some lumps if
you like!) You can also use a blender to puree but a food processor
is much easier.
Spray an ovenproof dish (appx 1-1/2 quart size for this recipe) with
cooking spray and put mixture in.
Sprinkle with paprika if you like for additional flavor and a delightful color.
Bake for at least 20 minutes until hot.
Makes about 4 servings with approximately 8 carbohydrates per.
This recipe is easy and REALLY tastes like the high carb veggie
it replaces.
Be careful adding liquid. If you add too much, you are in for trouble.
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