Thought I would share my favourite low carb recipe for replacing potatoes. This makes a lovely creamy mash for 4 but I use half the ingredients for the 2 of us. I don't measure out exact amount but use what I think will taste nice. I didn't have heavy cream last time so I used clotted cream and it was lush.
INGREDIENTS
1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste
INSTRUCTIONS
Clean and trim the cauliflower, breaking it into medium sized pieces.
Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
Microwave, uncovered, on high for six minutes.
Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.
Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
Written by
Griggser
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I thought that was pretty cute too cream and butter wow. So if I ever didn’t need cream or butter it is now. Actemra has brought my cholesterol up to 330. I cannot take any of the medicine that your average person takes to lower cholesterol so now I just live with this. Fortunately My HDL is 85. Before steroids my HDL was 120.
Dietary cholesterol actually has little effect on blood cholesterol level - the liver produces cholesterol as it is essential to life and the increase with tocilizumab is due to an effect on that.
Half whipped cream and half zero fat "s e t" yoghurt - yummy
It keeps it consistency better than you might think
I always buy whipping cream when its reduced and whip/freeze dollops of it so I can take out just a small amount to mix with the fag end of my large plain zero fat yoghurt. All t he taste of cream but less of the fat which does not agree with me anyway but which I will eat if it is in front of me.
Hi paddyfields, as I live in Cornwall there's a plentiful supply of wonderful full fat clotted cream. It's a shame that fat does not agree with you as with a low carb diet you can eat loads of it. Oh and remember if you have a cream tea the proper way is jam first and then cream😜
Sounds wonderful. I first thought "oh, no cream" but it's only 1/2 tab per serving. I have a recipe for a butternut squash soup that calls for cream and I substitute ligh cream or half and half and it works fine so that's a thought for others worried about the caleries.
Another idea is vegtable noodles. Spaghetti squash instead of pasta. Here in CT I can buy various squash already cut into the same shape. Cooks up nicely.
My daughter has to limit her gluten so I've been using gluten free pasta for years. I know it's still a carb (issue for weight) but does it still have the same inflammatory effect as the regular ones?
It does sound yummy! I also sometimes roast cauliflower with smoked paprika instead of anything potatoey. But, you Griggser, and PMRpro are brilliant examples of eating this way and losing lots of nasty Pred weight, and again, yes, fat is not the awful thing that we have been told for years. It is sugary/ carby stuff. Now, I just need to get back onto it again!
I rarely cook cauliflower for me any other way than roasting it with olive oil and herbs. When I make cauliflower cheese for us both I microwave it first and the topping for me is an egg beaten in a 5% fat Total Greek yoghurt - slice of cheese laid on top and done in a 200C oven (at least) hoping the leaves of the cauli will go all crispy. Roast brussels sprouts or sauteed in butter are a revelation too
There is a good cauli cheese dish in Michael Moseleys's blood sugar diet cookbook baking in the oven with ricotta creme fraiche cheddar diced bacon , peppers, parmesan. In fact there are a lot of really good recipes for low carb dishes. I don't have a microwave, not since my OH blew one up by putting a pasty in for 30 mins instead of 3! Oh, must try roast brussels or sauted in butter, sounds so much nicer than just boiled. Taste is what you want!
My all-time favourite brussels recipe is cooking them in Riesling wine - saute them in a touch of butter in a pan just big enough to hold them in a single layer. Then add Riesling to not quite cover them and simmer until cooked to taste. Topping brussels with toasted almonds is always a nice touch. They are also good mashed with double cream and black pepper...
Maybe I should get MM's blood sugar diet book - too mean though
Ooh, lovely recipes, thank you! I got MM's book a while ago from Sainsbury's very cheaply ( something like £4.). Probably not helpful for you in Italy! Have a look on Amazon maybe, but it I think is well worth it, lots of very good recipes from the UK.
Yes, like the others are maybe thinking, maybe your own low carb recipe book with delcious sounding recipes that we could all enjoy! In your "free time" of course! I don't know how you manage to, at the drop of a hat, give us all the amazing info you have at your finger tips, or maybe it is all stored in your head that pred hasn't messed with too much! Maybe Griggser too could do one?! Just a thought!
No, realise that you have been doing it for a long time. Sorry, was being flippant! And, you are right, actually there are recipes that are good to use everywhere, for eating the low carb way. My apologies.
It might give them a rest from my stupidity but your right they wouldn't have any one to cook for them if I traveled over there! on the other hand they might learn to cook
Yep, I do all the cooking. After nearly 35 years being the main cook, I've become quite an expert. OH does all the houswork so I consider I've got the best deal 😀
It is strange here - chestnuts are an autumn thing, they last until the Christmas markets and you can get them roasting on an open fire... But come Christmas itself when you want to have them with brussels sprouts - none to be seen!!!
Yes fresh ones have short season and don't taste nice once they've been hanging around. I have resorted to the packets of whole shelled pre cooked one here. They are ok but nothing like fresh ones from fired stove.
It is a common veggie dish here - vegetables done on the grill and topped with a thick slice of gloriously melting cheese... And even if it isn't on the menu - they will almost always do it as the veg are a side dish and they always have some sort of cheese plate.
Wondering if these lovely cauliflower recipes taste of cauliflower. I do not like the taste of cauliflower. I made cauliflower rice but had to throw it away as it tasted of cauliflowwer. have both the Moseley books on low carb diets and plenty of delicious other recipes though. Ebooks. Highly recommend.
Funnliy enough Purple-Owl, like you I am not keen on just plain cauliflower, but trying these different ways of using it does, to me at any rate, make it taste so different.
Difficult for a cauli lover to say I suspect! But roasting veggies with herbs does change the way they taste - boiled or whatever I find very cauliflowery, roasted bears no relationship I think. But I like it.
Celeriac also makes a wonderful potato substitute - roasted celeriac pieces - yum. And celeriac mash is delish and also makes a great topping for fish pie. I used it to make Jansson’s Temptation and it was amazing. Used sliced celeriac instead of potatoes and grated Parmesan on top instead of breadcrumbs.
This looks incredibly yummy with very melty cheese! I have just prepared a sort of gratin dish using parsnips ( I know these are a bit carby, but have got daughter and son in law, who is not good with many veggies, but parsnips he likes) anayway, boiled for a few minutes cut up, put in baking dish layered up with cream mixed with with french mustard topped with parmesan, to go with game casserole tonight.
Just cooked this Griggster. Lovely!! Only cooked half of cauliflower- wished I'd cooked the whole one. Can't decide if I'm just greedy of if it was a small cauliflower!
Given the calorie/carb count of a cauli you'd have been fine! Not so sure about doubling your cheese though!!!! (I would...) Wish I thought OH would eat it - he likes ordinary cauli cheese.
Have you tried him with this? My OH doesn't like anything different but he did eat this. Just told him it was cauliflower mash - didn't go into too much detail!
Not yet - haven't got a food processor now, it died 2 years ago and I can't really justify all that money for something I'd have to find space for and would only use occasionally. Yes, I know you can grate it - too much like hard work!!!!!!!
I didn't use a food processor. I've got one but then I have to get it out of the cupboard, wash it, put it away etc etc and really if I'm honest can't be bothered. When cooked in the microwave for 12 mins in total ithe cauliflower was very very soft so I just blitzed it with my hand held liquidiser I use for soup. Don't know if I read recipe right but it was lovely and I'd do it again - not a lot of fuss which is the main factor for me anyway.
That's a good idea! I do microwave the cauli before making cauli cheese - more for his, less for mine, and then make 2 separate dishes. I like bite in my veg - only sort of hot raw really ...
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they wouldn't have any one to cook for them if I traveled over there! 
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