A few years ago my husband and I jumped on the Atkins bandwagon in hopes of dropping a few pounds. While we both love meat and cheese, we discovered that we could only go so long without any carbs. So, we hopped off the wagon and we have been happy ever since. But I have got to say, at least one good thing came out of our Atkins challenge – this recipe. Although it tastes decadent, it truly is carb-free so I don’t feel so bad going for thirds. :)
Ingredients
- 2 heads of cauliflower, core removed, cut into florets
- 1 tablespoon olive oil
- 4 cups whole milk
- 1 teaspoon salt
- 1 tablespoon cream cheese
- 1/2 bunch chives, minced for garnish
Directions
1. Combine cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes.
2. Strain cauliflower from milk mixture, reserving both.
3. Transfer cauliflower to a blender or food processor. Add remaining 1/2 teaspoon of salt and cream cheese to the blender or food processor. Add half of the reserved milk liquid and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste.
4. Serve in a large serving bowl topped with chives.
5. Watch in delight as your kids scarf them down without knowing they are eating their veggies!
Yummy, Mo! I can’t wait to try this one.
I’ve also made mashed potatoes with half celery root/celeriac and half potatoes. Delicious!
I permanently wanted to write on my site something like that. but I dont know how to start , I am so lucky found your blog site,2
One cup of whole milk has 11.4 carbs. So the whole recipe would have over 44 carbs in it. I agree that it tastes good, but I just wanted to let you know.