Are you lowering your carbs? Try cauliflower mash as a substitute for mashed potatoes. Okay, okay, its not exactly going to taste like mashed potatoes, but I promise its quite delicious! You can buy prepared raw cauliflower to make this side come together more quickly. This might be your new favorite side!
Ingredients
drizzle of neutral oil
2-4 garlic cloves, minced
1/2 onion, finely chopped
tt salt and pepper
2 lbs cauliflower
2 oz white wine
3-4 cups chicken stock
1-2 tsp Lawry's seasoning salt
tt green onions
tt sour cream
tt bacon
tt cheddar cheese
Instructions
Read Susie's Tips and Tricks below
1. Break apart cauliflower into large pieces (including stems). Wash and rinse well, then pat dry with paper towels.
2. Using a sharp knife, crush large chunks of cauliflower into tiny pieces or I prefer to put portions in a high speed blender and crush into bits (about the size of rice).
3. In a large wide saute non-stick pan add a drizzle of oil. Once hot, add onions, garlic, salt and pepper. Saute until onions are just translucent and soft. Now add cauliflower bits.
4. Naturally the water will begin to steam out of the vegetable. Turn frequently. In the beginning you can have the temperature fairly high, add 1-2 oz of wine and let cook off. Add stock a little at a time and let it cook off. The cauliflower mixture will be very wet in the beginning but will become starchy and turn to a mass that is drier.
4. Use a potato masher to ensure that the vegetable is smooth and breaks down, thus drying out. You want a similar texture to mashed potatoes.
5. Once the cauliflower has broken down to a texture you prefer (I like it very dry and the texture is quite smooth). Season with Lawry's salt, sour cream, and scallions. Taste and adjust seasonings. Serve at once.
Susie's Tips and Tricks
Make sure your onions are finely chopped. You don't want chunks, you want them smooth to match the cauliflower mash.
If you cut up the cauliflower into small pieces and then wash, you tend to have a lot of excess water to evaporate. That's why I prepare large pieces first.
You can easily use vegetable stock or use chicken and water combined. Depending on the age of the cauliflower, you may use more or less stock.
I prefer Lawry's salt for this recipe, as it has that quintessential taste that people expect from potatoes. Try it and you may agree. Or use another salt-herb mixture of your choice.
You don't have to add sour cream, I just like to because it adds a bit of tang and extra creaminess. Don't forget bacon and cheddar cheese if they appeal to you!
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