Mashed cauliflower recipe

November 21, 4:00 PMLow Carb ExaminerJamie Van Eaton

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Get loaded!

Who needs mashed potatoes when cauliflower can be had in nice, white bundles of floret happiness?

Nothing says love like disguising America's favorite Thanksgiving side by just throwing the bag away.

Mashed cauliflower

2 bags frozen cauliflower (about 15 oz each)
1/2 cup full-fat sour cream
4 Tbsp butter

On stove: Boil water. Add frozen cauliflower and cook until flowerettes are extremely tender, between 6-8 minutes. Pour off excess water.

In microwave: Place frozen cauliflower in a 4-6 quart covered, microwavable container. Cook for 8 minutes, or until cauliflower is steamed and extremely soft. Pour off excess liquid.

Throw the cauliflower sacks away if you're trying to steer kids to not ask questions about the 'potatoes' (it's our secret).

Place cooked cauliflower in blender. Add sour cream and butter. Blend, stirring occasionally (do not stir contents with tongue).

Serve with gravy. You can place bowl of piping hit goodness next to a prepared bowl of whole cauliflower. Kids may steer away from the cauliflower and grab what they think are the mashed potatoes!

*tapping my head* This is because we're smart, and sneaky.

Makes about 8, 1/2 cup servings

Nutritional information per serving: Calories: 114, Carbohydrates: 7 g, Fiber: 3 g, Net Carbohydrates: 4 g, Protein: 3 g, Fat:9  g