Recipe by Deb in Jupiter, Florida
"Finally mastered this dish after about a dozen tries! Great low-carb side dish to replace mashed potatoes. Like I said above, I have made this at least a dozen times and feel I have perfected it! Fool around with it some, but I have found these ingredients, cutting as much stem off, and squeezing all the water out really make this delicious! You can add a splash of milk to make it even creamier."
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cauliflower, cut into florets
cream cheese at room temperature
chicken soup base
roasted garlic, or to taste
1 1/2 teaspoons
butter at room temperature
milk, or to taste
salt and ground black pepper to taste
Wonderful recipe, everything came together. Did add a bit more milk because when I started to mix it started flying out of the bowl. Soup base essential to flavorings.
Great recipe! I forgot to add the parmesan cheese and I thought it still tasted great! I used a vegetable steamer for the cauliflower so I skipped the step about draining and using paper towels. I also added the milk and didn't have any problems with it being too watery. I'll definitely make this again!
My son & husband reaaly liked this recipe. In fact my son (25 yrs old) thought they were potatoes...lol. It was pretty easy to make and satisfying. The only drawback is it only
yields 2 cups, which means no second helpings or
leftovers :/ Note: I skipped the milk, it seemed fine w/o it.
Thanks for the recipe, Deb! It is a keeper for sure :)
I thought this was very good, and will definitely make it again. I followed the recipe exactly.
This recipe is very good! I was pleasently surprised. Of course I would rather have mashed potatoes, but this is a great substitute. My teens even liked it. I would absolutely recommend this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Whipped Cauliflower, Low-Carb
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 41
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