Prep 20 mins
Cook 0 mins
This is based on Dana Carpender's recipe from her book 500 Low-Carb Recipes. She is my all time favorite low-carb recipe writer -- she's the real deal. I make this for my husband and I in place of mashed potatoes and we love it. Dana recommends either adding a few cloves of sliced garlic to the cooking water or roasted garlic to the food processor when blending for "a little zing" -- I take the roasted garlic route myself.
- 1 large head cauliflower
- 1⁄3 cup cream
- 4 ounces cream cheese
- 1 tablespoon unsalted butter
- salt and pepper
- Simmer the cauliflower in water with the cream added to it (necessary to keep the cauliflower sweet and displaying an appetizing color). Drain thoroughly when very tender.
- Place the warm cauliflower in a food processor with the cream cheese, butter, and salt and pepper to taste, and process until smooth, in batches if necessary.
These Fauxtatoes are delicious! They still tasted like cauliflower, but that's okay since I love cauliflower. But they are so incredibly creamy! They were a little thinner than mashed potatoes. Yummy and a great way to use cauliflower. Thanks for sharing!
I have tried other mashed cauliflower recipes that promised to replace potatoes and have never been impressed much, but this one is excellent. I think it is the cream cheese, which adds a lot of flavor to the cauliflower. I will try it with the garlic next time. Thanks for this keeper.
I have made mashed cauliflower before but none have tasted or looked this appealing. It must be cooking it cream that makes the difference. Next time will see if it works with low fat dairy. Very yummy. Made for ZWT 6