Fauxtatoes - Roasted Garlic Mashed Cauliflower
Low fat and carbs but lots of flavor. Try this instead of mashed potatoes."I didn't use margarine or potato flakes. These are a good alternative, but the consistency is a little weird. Also, they get cold really fast. I'll make again since I'm eating low carb, but if not real potatoes are best. " - Astancilwomack
Yield: 4 Ready in 45 minutes
favorite of 1,202 people 1,150 people want to try
Verified by stevemur
Fauxtatoes - Roasted Garlic Mashed Cauliflower Preparation
Roast garlic in 350 ovens for about 40 minutes, covered with foil.
Bring large pot of water to boiling. Add 1 tablespoon. salt. Boil cauliflower for about 7-10 minutes or until completely cooked through but not mushy. Drain well.
In food processor or blender, add drained cauliflower and remaining ingredients. Puree.
The potato flakes give it just enough of that "potato" flavor to make it nice without adding too many carbs or calories. Some people like to start out with more potato flakes and cut back in successive recipes as they (or their families) get used to the flavors.
Makes 4 (3/4 cup) servings, each contains an estimated:
Cals: 78, FatCals: 32, TotFat: 4g
SatFat: 1g, PolyFat: 0g, MonoFat: 3g
Chol: 2mg, Na: 342mg, K: 381mg
TotCarbs: 10g, Fiber: 3g, Sugars: 3g
NetCarbs: 7g, Protein: 3g
Adapted from recipe by Chef Marcie McCutchen
Fiesta Culinary School, Aug, 2004
This is a great way to cut back on carbs and calories without feeling deprived.
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