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Permalink Reply by onesaint on March 16, 2011 at 3:31pm

I made this for Thanksgiving. Its went over quite well with the only downside being I didnt have left overs!

I use cauliflower a lot in my low carb meals. It serves as mashed above, soup base, faux rice, etc. Ill try to post some recipes later today.

Permalink Reply by Kaayle on March 16, 2011 at 7:00pm

Awesome! Yeah, please do... I found another one with capers and lemonbutter... I will have to try to find it again.

Permalink Reply by onesaint on March 27, 2011 at 10:47pm

I forgot about this. Thanks DezH!

"Mock" Garlic Mashed Potatoes
Ingredients

* 1 medium head cauliflower
* 1 tablespoon cream cheese, softened
* 1/4 cup grated Parmesan
* 1/2 teaspoon minced garlic
* 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
* 1/8 teaspoon freshly ground black pepper
* 1/2 teaspoon chopped fresh or dry chives, for garnish
* 3 tablespoons unsalted butter

Directions
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Chef: George Stella


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recipe I use for all my soups, it seems

CAULIFLOWER BISQUE--6 servings, 6 carbs per serving
1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped
In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.

Permalink Reply by Kaayle on March 28, 2011 at 1:35pm

I am totally going to give these a go... Thanks for posting!!!

Permalink Reply by DezH on March 27, 2011 at 5:50pm

Roasted cauliflower is really good. Tossed with some olive oil, salt and pepper. I've also tossed it with tumeric and curry powder too. Really good.

Permalink Reply by bluestocking67 on March 28, 2011 at 12:53pm

I'll second the roasted cauliflower! I toss it with olive oil, minced garlic, onion powder, paprika and turmeric and oven roast it.

Permalink Reply by onesaint on March 28, 2011 at 12:55pm

That sounds really yummy. Thanks for posting!

Permalink Reply by Kaayle on March 28, 2011 at 1:36pm

Keep the ideas coming!

Permalink Reply by Kaayle on April 14, 2011 at 12:24pm

I totally made this and LOVED it!!!! Couldn't tell the difference really... just very little difference in flavors... Subtle...