Cauliflower: the New Delish Side Dish

April 2, 2015

My husband announced he was going back on his no carb diet.  "But you don't have to make anything special for dinner.  I don't want to burden you."  Very sweet.  But I'm not going to make a casserole and watch him pick through the noodles/rice/potatoes for bits of protein.  So, it's been a lot of protein and veggies.  Which is fine.  Very healthy.  It's good for all of us.  Truly.  And just when I was running out of vegetables to steam (losing steam?  Ha!) I found this recipe for mashed cauliflower*.  I've been tweaking it for a while; I think you will like it.


1 head of cauliflower

4 oz of cream cheese (1/2 of a block) - you can go low-fat, but don't go fat free - we are not barbarians, after all

1/4 cup of shredded cheedar cheese or Mexican blend

1/4 cup milk or half & half (since our goal is low carb, the extra fat in half & half is not so bothersome)

1 tsp salt

optional: truffle olive oil - if you like the truffle taste, a teaspoon or two of this is pretty fantastic


Break up cauliflower into florets and boil in a pot for about 10 min.  Test for softness - if you can stab a fork through the floret, it's done.

Drain and add florets to a food processor along with the cream cheese, milk, salt and cheese.  

Process until smooth.  

Taste and see if it needs more of anything.


*Please note that while this will resemble mashed potatoes on your plate, it will not taste like mashed potatoes.  Kind of like when you eat spaghetti squash; it's fine if you go into it knowing you are not about to eat something that tastes like pasta.  If you are unsure about all this veggie-ness, try half cauliflower and half boiled potatoes.   My husband actually likes this better than potatoes now.

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