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Nutrition Facts
Serving Size 1 (283g) Recipe makes 3 servings
Calories 155
Calories from Fat 89		(57%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 650mg		27%
Potassium 603mg		17%
Total Carbohydrate 15.0g		5%
	Dietary Fiber 4.9g	19%
	Sugars 6.1g
Protein 4.4g		8%
detailed view... how is this calculated?

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Creamy Mashed Cauliflower

Recipe #94123 | 50 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: c0dphish
Jun 23, 2004

This is a low-carb stand-in for mashed potatoes. The spices and cream that are added to steamed and pureed cauliflower give this dish the taste, texture and appearance of mashed potatoes. Serve this up with any entrée that goes well with mashed potatoes, and I swear you'll never miss the spuds.

SERVES 3 (change servings and units)

Ingredients

1 head cauliflower, cut into florets
3/4 cup water
1 tablespoon cornstarch
1/3 cup heavy cream
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Directions

1
Divide a head of cauliflower into florets that are all roughly the same size.
2
Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender.
3
Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
4
When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water.
5
Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
6
Pour all of the pureed cauliflower into a medium sauce pan.
7
Dissolve the corn starch in the remaining 1/4 cup of water and add the solution to the cauliflower.
8
Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir.
9
Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

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Featured Reviews for This Recipe

From: plc1964

On Oct 14, 2007

OK, perhaps I did something wrong but when I made this the cauliflower never thickened into anything like potato fluff. The consistency was more like grits, although it tasted good.

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From: Chef #452772

On Jul 12, 2007

This is a fabulous side dish. I used fat free half and half for the heavy cream to save on fat and calories, and it was delicious! My husband frequently requests this dish.

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From: Houseblend

On Jan 21, 2008

I'm so glad I tried this recipe! I've been watching the craze over mashed cauliflower rage since this whole lo-carb fade came in to play and admit that I've been mildly intrigued. DH and I are not cauliflower lovers at all, but thought I'd try this as a once-in-a-while substitute to the real thing. I'll be honest and say they do have the consistency of grits and do not taste anything like real mashed potatoes but they do have a nice flavor to them and I'll definitely be making this again. I used skim milk and just had to cook until it thickened up. Thanks for posting KelBel!

1 person found this review helpful

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From: hippeastrum

On Apr 27, 2007

mmm wow, this was great. I used soy milk instead of heavy cream and mashed it as someone else had suggested. I tried adding butter to some of it, and I think it tastes just as good without. Thanks!

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