Low Carb Mock Mashed Potatoes, George Stella
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 77.8
- Total Fat: 6.1 g
- Cholesterol: 16.2 mg
- Sodium: 97.1 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
View full nutritional breakdown of Low Carb Mock Mashed Potatoes, George Stella calories by ingredient
Submitted by: GCVEGAS
Introduction
Excellent with Low Carb Mushroom Gravy and sausage Stuffing Excellent with Low Carb Mushroom Gravy and sausage StuffingNumber of Servings: 8
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.
Number of Servings: 8
Recipe submitted by SparkPeople user GCVEGAS.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user GCVEGAS.
