Recipe by BBCFan
Ok, on Low Carb diets we use cauliflower as a substitute for potatoes. This particular recipe is a re-write of my Garlic mashed potato recipe. I just removed the exact same amount of potato and replaced it with the same exact amount of frozen cauliflower. Not only did I find THIS recipe much easier than using real potatoes, it tastes 10 times better and is LOADED with Vitamins! I'm forever giving this recipe out. I WILL be posting a recipe for "Low Carb, Low Fat Shepherd's Pie" soon, and I always use THIS recipe for the "Mash" potatoes you cover the Shepherd's pie with. I ask that you all please make THIS recipe for mashed potato when making my Low-carb recipe for Shepard's Pie for maximum benefits. This makes 12 SMALL servings or 6 larger ones (or 1 gluttony) Thank you!
Top Review by Cook4_6
I made this using fresh cauliflower and it turned out fabulously! Next time I will probably use 1 8 oz. box of cream cheese (I use light) instead of all that is suggested. Most of my kids ate this too...including my mashed potato loving son!
- 2 lbs frozen cauliflower (2 one pound bags, you can even mix it up a bit for fun and get 1 bag just cauliflower and the other )
- 1 head garlic
- 1 tablespoon olive oil
- 1 (14 ounce) boxof classic Philadelphia Cream Cheese (you can use 1/2 as much if you want to cut back on fat, but it will impact the recipe)
- 1⁄4 cup sour cream
- 4 tablespoons butter
- milk or cream, if needed
- white pepper
- chives (fresh or dried)
- onion powder
- garlic powder (totally optional, this is for garlic-holics)
Directions See How It's Made
- Steam the frozen cauliflower (all 2 pounds of it) until it's ready.
- Separate head of garlic into individual cloves.
- Toss in olive oil and wrap tightly in small piece of aluminum foil.
- Bake in 350°F (180°C) oven for 45 minutes.
- When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
- Mash the roasted garlic with a fork.
- Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
- OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it.
- Enjoy, and tell me how you liked it!