01-28-2014 10:24 AM
We're having dinner guests and one of them is diabetic. He hasn't asked me to accommodate his diet, but I thought I'd make the cauliflower mashed potatoes. I've never made them before.
I'm assuming they can be really good if done "right" and pretty yucky if done "wrong".
Does anyone have a good recipe or technique for these?
01-28-2014 10:42 AM
Ruby Tuesday (copycat) Recipe)
(Food dot com)
01-28-2014 10:56 AM
Book: The low-carb cookbook by Fran McCullough. Hubby loves hers. Too long to copy here today for me. This is potato Salad with cauliflower. Sorry not mashed potatoes.
side note: Her meatloaf recipe is great too.
I'm not even doing low-carb, but she has great recipes. Your library could have it. Don't know if she has a web page or not, may want to check on that. HTH.
01-28-2014 11:02 AM
thanks for sharing this Ruby Tuesday recipe; this is DH's absolute favorite and he orders it whenever we go there; I will definitely be making this; the recipe looks pretty simple!
01-28-2014 11:10 AM
01-28-2014 11:11 AM
If I am doing them for a special occasion then this is how I make them.
I steam half a head of cauliflower in florets and two potatoes, cubed. Then in a saute pan I caramelize a large onion then add three chopped garlic cloves for the last five minutes.
Mash the cauli and pots with a little heavy cream and 3 TBS butter, S&P, and a big handful of fresh grated parmesan cheese. Add the onion and garlic mixture and stir well.
Put in a casserole dish and cover with foil. You can make these ahead of time, they reheat really well. When ready to serve, heat in 400 degree oven til hot, uncover and sprinkle on some mozzarella and cover with some French fried onions. Place back in oven for 5 minutes to crisp onions and melt cheese.
These are delicious but decadent. Good for a special treat.
01-28-2014 11:12 AM
01-28-2014 10:32 PM
On 1/28/2014 house cat said:
Thanks to all of you! I feel much more confident about this now.
Can this be made ahead of time, or does it depend on the particular recipe?
I make this regularly using the recipe from the South Beach Diet book. I like them and frequently make them to have with meatloaf. I add a bit of cheese and a slight sprinkle of the lower sodium Lawry's. I find that using my Vitamix made a huge difference in texture. I also use it to make a similar cauliflower pizza crust.
I find I can make it ahead of time, and it is okay that way - but - it is much better fresh, in my opinion.
01-28-2014 10:43 PM
Mine is a version of the others with a slight difference:
Steam cauliflower (usually 2 heads) until fork-tender. In the meantime, I roast garlic and shallots in the oven. Put all in the food processor, adding a little (maybe 1/3 of the brick) of low fat cream cheese and a small container of plain greek yogurt (or sour cream if you prefer). Salt and pepper to taste (I only use pepper). Blend until smooth.
Put in a casserole dish and sprinkle parmesan on top (I use parm. reggiano) and put in the oven at 350 degrees until cheese melts and browns.
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