MOCK MASHED POTATOES
Are you on a low carb diet, but miss mashed potatoes? Miss no more! The first time I made this for my husband he was skeptical, but he had thirds! This is great paired with steak medallions and sauted mushrooms in a wine reduction sauce.
Provided by Lori Heddinger
Categories Vegetables
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. If using fresh cauliflower(more work, but my preference), cut the florets away from the core. Then cut larger florets into quarters and medium sized in half.
- 2. Place cauliflower in large pot of salted, rapidly boiling water and cook on medium heat until very tender - about 30 minutes.
- 3. Drain in large colander.
- 4. Using cheesecloth or a non-terrycloth tea towel and working in batches, squeeze as much liquid out of the cooked cauliflower as possible. This is imperative to achieve the correct consistency.
- 5. Put all ingredients into a food processor and pulse until very smooth. If you don't have a food processor, use a potato ricer or masher.
- 6. Put pureed mixture into a buttered baking dish and bake in a preheated 350 degree oven for 25 - 30 minutes or until the top begins to brown.
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