Have you been craving mashed taters the entire time you’ve been on your round? Well, if you’ve survived P2 and made it to P3, here’s a legal substitute!! Go slowly with it and watch for reactions (as with any new re-introduction) – especially because there is dairy in the recipe. If you do well with this, it could also be a great alternative to potatoes for that big Thanksgiving meal. It will be here before we know it!
1 head of cauliflower — cut into florets
1/2 cup water
1/3 cup heavy whipping cream
3/4 tsp salt
1/4 tsp white pepper
1/8 tsp garlic powder
1/8 tsp onion powder
Divide a head of cauliflower into florets that are all roughly the same size.
Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
Pour all of the pureed cauliflower into a medium sauce pan.
Add the cream, salt, white pepper, garlic powder, and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.