- 1 medium head cauliflower
- 1 tablespoon reduced fat cream cheese, softened
- 1/4 cup grated Parmesan
- 1 teaspoon minced garlic
- 1/4 teaspoon straight chicken bullion
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives or 1/2 teaspoon dry chives, plus a little more for garnish.
- Fat free sour cream (optional)
There are a lot of people who have lost a lot of weight on the low carb diets and that’s great, but for me the thought of not eating bread, pasta or potatoes is just torture, so I will try to take these things in moderation.
However, I have found some good substitutes for these high carb foods and before you turn your nose up at the idea, give it a try. You may be surprised.
The most enjoyable of these substitutes is a delicious and almost carb free “mashed potatoes”. It looks like potatoes, tastes like potatoes, but is actually cauliflower. I know, I didn’t believe it either at first, but one bite and I was hooked.
You can add a number of things to it- My favorite is fresh chives. But make sure you don’t lose the healthy aspects of this dish by loading it up with butter and other fatty toppings.
Parmesan cheese, garlic and seasonings add just the right kick of flavor. A dollop or two of fat-free sour cream and your family may never know the difference unless you tell them.
Set a large pot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until tender. Drain very well. Pat the cooked cauliflower very dry between several layers of paper towels.
In a food processor or blender, puree the hot cauliflower with the cream cheese, Parmesan, garlic, dry chicken bouillon, pepper and chives until smooth.
Garnish with a light sprinkle of chives, and serve hot.