Sometimes with a dinner for lots of people, we want a recipe that can feed a crowd.  Believe it or not, most people, even high-carbers actually enjoy cauli mash for a change.  It’s something new for them.  This is such a tasty cauli mash.  I think it is perhaps the nicest cauli mash I have ever made and I’ve made all sorts of different ones over the last 16 years of low-carbing.

2 heads cauliflower
  (2 lbs 6 oz (1.l kg) after cutting up into
8 oz spreadable cream cheese (250 g) OR regular cream cheese (firmer texture)
3 tbsp butter (45 mL)
2 tbsp Parmesan cheese (30 mL)
2 tbsp whipping cream (30 mL) Can leave this out if your cauli is watery
1 tsp salt, OR to taste (5 mL)
1/tsp white pepper (2 mL)

Cook the cauliflower however you normally do and make sure it is very soft to the tip of a sharp knife.  Drain well and then place in a food processor.  Add chunks of the cream cheese, butter, Parmesan cheese, whipping cream, salt and pepper.  Process until well combined.  Taste and adjust seasoning, as desired.

Helpful Hints:  Steaming the cauliflower will probably work better.  I don't have a steamer.  Leave the cream out if you find the cauli is not firm enough or add less.  If it is still not the right texture, throw in a handful of grated cheese or more Parmesan.  Yum!

Yield:  12 servings
1 serving
91.9 calories
2.7 g protein
7.2 g fat
1.7 g fiber

3.9 g net carbs 

Variation:  Add one cooked yam (sweet potato) to the cauli mash.  Adjust the seasonings to taste.  This would be a more carby alternative, but for a special occasion or during maintenance it should be fine. (7.1 g carbs for a medium-sized sweet potato added to the recipe)

For other great Low-Carb, Gluten-Free recipes by the team & me:

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