Mashed Cauliflower Fauxtatoes

Woot, something to do with the cauliflower that lives next to the three zukes in my fridge!

I’ll admit–I made fauxtatoes the first time I did South Beach a couple years back, and while they were good, they didn’t look anywhere near as appetizing as yours. Mine were kinda soupy — like mashed potatoes made from boxed flakes.

On a side note, one of my friends makes fantastic mashed potatoes by adding alfredo sauce to them. Not low-carb, but still delicious!

I’ve done the soupy thing before… since there’s not a lot of starch, you really gotta drain it well or steam it so there’s no added moisture. Alfredo added to mashed potatoes makes a lot of sense! yum.

Oooh, I was just thinking that I’d steam it instead of boil or nuke it. I’ll let it drain awhile before mashing it.

Nuking it would probably work.

I steamed it and just made a kind of au gratin, instead. I was in a hurry, which is to say I was hungry and tired … in that order. =)

How’d that turn out?

Eh, it was ok. I prefer plain, steamed cauliflower. Then again, this was a dieter’s au gratin, so a lot of core au gratin ingredients were missing. Very missing. I’d work on the recipe, but I can only take so much cauliflower.

So you didn’t use cheese, butter or cream? :)

I used low-fat mozzarella and parmesan cheese, fake butter, and … yeah, a little bit of cream. I had some left over from holiday baking. It was mostly low-fat milk, though. =) I also added some dijon mustard, and I think I would’ve liked it more if I’d added more.

I like low-fat cheese. I think it melts better.

I thought so, too! I think that’s because fat keeps other cheeses from melting as quickly.