I am learning there are so many options when it comes to Cauliflower… Here is one that a friend recommended is worth trying… Mashe Cauliflower instead of Mashed Potatoes… All the flavor and none of the carbs!
http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html
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
Next Recipe
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Cauliflower “Mac” and Cheese Casserole
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
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.
