This side dish is so simple I really should not even write a recipe on it.
You can search Cauliflower Mash and find 100,000 recipes. But that’s the problem, isn’t it?? As confusing and damn complicated as, Primal, Paleo, Ketogenic and LC/HF (<huh?? exactly) already feels, you don’t need more decisions. (That LC/HF is Low Carb High Fat, BTW.) Before you know it, it’s 10 minutes until dinner time and you don’t have a clue what you’re doing with that head of crunchy goodness. It’s your lucky day. That’s about all it takes to whip this up.
When going low carb or Keto or anything that includes restricting carbs, potatoes are first to go. Why?? Because they are easy to replace. Another thing that happens is that cauliflower soon becomes your culinary BFF. Why?? Because they replace things so easily!! Look, you can make rice, hash browns, risotto, and yes, pseudo mashed MFing potatoes. Follow along. I’ll show you the way!!
What You Need:
1-2 heads cauliflower (the bigger the better) cut up into 1.5 – 2″ pieces.
2 bouillon cubes
3 oz cream cheese (I only use this kind)
.25 c or .5 stick of Grass-fed butter
.5 c Kraft®️ Shredded Colby Jack cheese
Salt and Fresh Pepper to taste
What You Do:
Place bouillon cubes in large Dutch oven or stock pot.
Place cauliflower in pot.
Cover with water.
Bring to boil.
Boil 10 minutes or until fork tender.
Drain in colander.
Put butter and cream cheese in the pan while cauliflower drains.
Add hot cauliflower back to pot.
Beat with hand mixer on high. Add in shredded cheese and mix low.
Season and serve.
Prep: 5 minutes
Cook: 10 minutes
Net Carbs: 4