Following a low-carbohydrate or ultra-low-carbohydrate food regimen means saying a unhappy goodbye to pasta, potatoes, and rice. That’s what I did one yr in the past. Did I miss them? Sure.
Did I take time to determine carb-worthy workarounds? You betcha.
Over this previous yr, I’ve shared some recipes that made cauliflower the core as a substitute of pasta, like my no mac & cheese (dailyherald.com/entlife/20200122/no-mac-amp-cheese).
Cauliflower has a impartial taste profile, besides when over cooked. I’ve ready cauliflower by oven-roasting, stove-top pan roasting with some olive oil and easily steaming, in addition to making cauliflower rice for Asian dishes. All labored nicely, and I cherished the flavorful final result of every.
Twenty years in the past, when Dr. Atkins renewed his quest to show that low-carbohydrate, high-fat diets have been a wholesome path to shedding pounds, a buddy, following that dietary path, made mashed cauliflower for dinner as a mashed potato substitute. I used to be not impressed, particularly because it had a great deal of butter and heavy whipping cream, and I used to be a low-fat meals plan fanatic.
Flash ahead almost 20 years, and I am following a low-carbohydrate, high-fat food regimen. Interesting.
Once in a whereas, I make what I name “Sunday Supper.” That meal would not essentially need to be on Sunday, but usually is. Sunday suppers are sometimes outlined as a true household meal with an oven-roasted hen at its heart, a veggie (normally inexperienced beans), and mashed potatoes and gravy. A particular dessert, often cake or pie, places an old-time end to the meal.
Since I’ve extra time obtainable for cooking on Sundays versus weekdays, I usually put collectively what we nonetheless name: “Sunday Supper.” Generally, we outline it as a “big” meal with complexly ready elements. Sometimes it is hen; different occasions, not.
Last Sunday, I had two lovely, thick-cut pastured pork chops simply ready to land on a Sunday dinner plate. Sunday suppers of the previous would demand mashed potatoes with inexperienced beans on the facet. Since potatoes of any form are actually excluded from my meals plan, no mashed potatoes.
That’s once I thought that mashed cauliflower might be a nice potato substitute.
First, I cooked florets from a cauliflower head in a little water for about 10 minutes, till they have been simply pierced with a sharp knife.
After draining, to maintain them from being too moist, I allow them to sit it the drainer for two minutes to let off steam.
I bought out my meals processor, natural heavy whipping cream and butter and seasonings. I transferred the cooked cauliflower to my meals processor and added whipping cream, butter, salt, white pepper, and dried parsley and processed for about 30 seconds. After tasting, I added a few of every part and processed it once more till virtually easy.
After the second style, I puzzled if somebody who did not know this was cauliflower, would even know for the reason that easy texture did not give it away.
My new mashed cauliflower was served with inexperienced beans almondine and pan-seared pork chop. I drizzled a number of the pork chop pan drippings over the mashed cauliflower, topping it with a butter pat.
Was it good? OMG, it was higher than good.
Using cauliflower as a potato substitute trimmed almost 17 carbohydrate grams (22 versus 5) and 68 energy (93 versus 25) per 100 grams.
This Can’t Be Cauliflower
1 medium head of cauliflower (about 1 half of to 1 three/Four kilos), stem and leaves eliminated and chopped
1/three cup (or extra) natural heavy whipping cream
2 tablespoons natural unsalted butter
1 tablespoon dried parsley flakes
three/Four teaspoon sea salt
three/Four teaspoon floor white pepper
Add 1/Four-inch of water (bottled most popular) to a 5-quart saucepan. Add cauliflower and canopy. Place over medium-high warmth and convey to a boil. Reduce warmth and simmer till florets are simply pierced with a sharp knife, about eight to 10 minutes. Transfer to a colander and let drain for two minutes.
Transfer to a meals processor and add the whipping cream, butter, parsley, salt, and pepper — pure for about 30 seconds. Remove the processor’s cowl, style, and add salt or pepper and puree till easy.
Nutrition values per serving: 103 energy(78 % from fats), eight.9 g fats(5.5 g saturated fats), 5.2 g carbohydrates (three.three web carbs), 1.9 g sugars, 1.9 g fiber, 2.2 g protein, 28 mg ldl cholesterol, 325 mg sodium.
Add-ins: Substitute some full-fat bitter cream for a number of the whipping cream, or mud with grated Parmesan cheese. Both make strong additions and are keto-friendly.