Mashed Cauliflower
pstrongServes 4/strong/p
h3Notes from the Chef/h3
pMashed cauliflower has become a rage with people who are watching their carbohydrates and calories. While that might be the reason I first made it, I just like the way it tastes. I don’t make it as a replacement for potatoes but just because it is so delicious on its own. My personal method is to treat it the same way I do mashed potatoes./p
pThis is a very elastic recipe. No two cauliflowers are the same size, so you have to use your eye to make adjustments as you go along. I like fresh dill and parsley in this recipe. If you hate dill, leave it out. If you want a super creamy texture, whip it longer than advised below./p
h3Ingredients/h3
ul
li1 large head of cauliflower/li
li2-3 cloves of garlic, peeled and sliced thinly/li
li1 tbsp butter/li
liEnough salted water to cover the cauliflower by about 2 inches/li
li1 medium shallot (or 4 sliced scallions, white part only)/li
li2 tbsp. butter/li
liSalt and pepper to taste/li
li3 tbsp sour cream (low-fat is fine)/li
li3 tbsp grated Parmesan cheese/li
li2 tsp fresh dill/li
li2 tsp fresh parsley/li
/ul
h3Preparation/h3
ol
liSauté shallots (or scallions) in 2 tbsp butter until slightly golden in color. Set aside./li
liBring salted water and garlic slivers to a boil. Cut cauliflower into florets./li
liAdd cauliflower and 1 tbsp butter to the water and cook 9-10 minutes, until the cauliflower is very soft./li
liDrain and return to the heat to evaporate any excess moisture. Remove to a mixing bowl./li
liUsing a hand mixer, whip the cauliflower until it is smooth but not pureed (slightly chunky in texture)./li
liAdd the sour cream, dill and parsley and whip until combined./li
liAdd the Parmesan cheese and whip again until combined./li
liAdd the sautéed shallots and stir in by hand./li
/ol
pYou can turn this into a casserole dish by topping it with a little Parmesan cheese and reheating it just before serving, which allows it to get a slightly golden crust./p
h3Nutritional Information/h3
pNet carbohydrates: 10g/p
pciteRecipe from a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a./cite/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/ content/main/about-contact"contact us/a and we will review your suggestions./p
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