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Friday, March 27, 2015



What I’ve discovered is sometimes you can keep adding cream cheese or butter to mashed cauliflower and still it remains somewhat watery in consistency – not quite what we’re looking for, but by chance one day I added some grated Mozzarella cheese.  This addition immediately transformed my cauli-mash into something closer to mashed potatoes in consistency.

1 medium cauliflower
3 oz regular cream cheese (90 g)
2 tbsp butter (30 mL)
2 tbsp Parmesan cheese (30 mL)
  (the kind in a can)
3 tbsp grated Mozzarella cheese (45 mL)
3/tsp salt (3 mL)
1/tsp white pepper (0.5 mL)
Paprika sprinkle

In boiling water, cook cauliflower florets until soft. Remove cauliflower with slotted spoon and place in colander to drain over a bowl. At least 2 tbsp (30 mL)) of water will drip off!  In food processor, place cooked, warm cauliflower, cream cheese, butter, Parmesan cheese, Mozzarella cheese, salt and pepper; process until smooth. Place in serving dish and sprinkle with paprika for garnish.  Serve.

Yield:  6 servings
1 serving
94.0 calories
1.6 g protein
8.1 g fat
0.4 g fiber
1.5 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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