Long before I decided to try eating low carb, I had heard so much about the magical cauliflower. Of course, at that time I ignored anything that tried to replace my precious potatoes. Aside from Green Giant’s cheesy veggie mix that happens to have cauliflower in it, and the occasional raw piece smothered in ranch, I don’t think I ever ate it. I certainly never cooked with it.
So when I realized potatoes were no longer on the menu I had myself a good cry. I then researched various low carb recipes for a good two months or more. Cried a little more. And then finally made up a menu plan and took the low carb plunge.
That first week’s menu had two cauliflower recipes on it. One for a cauliflower mash, meant to replace mashed potatoes – yeah, right – and one for roasted cauliflower. Both have pretty much stayed in rotation several times a month. For one, they’re freaking delicious (Why didn’t anyone tell me?!), and two, they’re super easy to make. In fact, I’ve added steps to the cauliflower mash, hence known as caulimash, and ended up making it probably more complicated than it needs to be. But the little bit of extra work is soooooo worth it! Sooooooooo worth it.
Please give this recipe a try, even if you aren’t eating low carb. If you’re like, me you’ll wonder how you could have gone so long without this versatile veggie in your meal rotations.
If you want to skip the video and instructions with the pictures, and just want the written recipe, click here.
– 32 oz frozen cauliflower (I used frozen cauliflower; however, raw cauliflower can be used just as well, but you might have to boil it for longer than 15 minutes to get the needed softness.
– 1 tbsp Lite Salt
– 2 tsp chicken bouillon
– 2 tbsp butter
– 1/4 cup sour cream
– additional salt and pepper to taste
– Favorite shredded cheese (I used Aged Vermont White Cheddar)
Video Demonstration (written recipe with pictures below):
If you want to skip the video and jump straight to the written recipe without pictures, click here.
There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.
1. Add cauliflower and 1 tbsp of salt to a large pot. Cover with water and bring to a boil.
2. Add chicken bouillon and stir well.
3. Cover pot and boil for 15 minutes or until cauliflower is very soft.
4. Turn off heat and pour cauliflower into a fine mesh strainer. Return pot to burner, but keep heat off. Add two pats of butter.
5. Using a large spoon, press cauliflower against sides and bottom of strainer. The goal is to mash the cauliflower and press out as much water as possible at the same time. Cauliflower is great at absorbing (and holding on to) water, so this may take several minutes.
6. Add cauliflower back into pot and stir with the butter. Add sour cream and mix well.
7. Salt and pepper to taste and add desired shredded cheese (optional).
I get four generous servings out of this recipe – about 1 cup per serving. Per serving, this comes to 144 calories, 8 grams net carbs, 5 grams of protein, and 9 grams of fat. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
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Caulimash recipe minus the story:
Music – Swing Party by David Szesztay (c) copyright 2016. Licensed under a Attribution-NonCommercial 3.0 International License. http://freemusicarchive.org/music/David_Szesztay/Electronic/Swing_Party