Tex here and yep, you read that right. Today we're talking fauxtatoes.
As a part of THM healthier lifestyle, I've cut white potatoes out of my diet. Oh, I might sneak a french fry or two if I'm out, say at a writer's conference, but in my daily living, white potatoes are a thing of the past.
Basically, as soon as we ingest those potatoes, they turn to sugar.
And since I've cut sugar out of my diet... You get the point.
However, sometimes you just gotta have mashed potatoes. So what's a girl to do?
Come up with an alternative that fits into her new lifestyle.
Enter the dreaded cauliflower.
(dum, dum, dum...)
Now, I have to admit that I've heard about mashed cauliflower and how it was "just like mashed potatoes" for years. Don't get me wrong. I like cauliflower.
But there's no way it could possibly taste like potatoes.
Well, you know how the old adage goes. Don't knock it until you've tried it.
I've knocked it. Now I've tried it.
And you know what?
It's a pretty close substitute.
Yes, the texture is a little different, but the flavor is pretty darn good.
To start, you're going to need this.
Our old friend cauliflower, cut into uniform pieces.
Though, you could also use frozen cauliflower.
Next, I put about 1-2 inches of chicken or vegetable broth in a large sauce pan.
Bring to a boil, then add your cauliflower.
I like to add a little coarse sea salt at this point, but that's purely optional.
Cover and steam until all pieces are tender.
Next, you're going to need:
Butter, salt, pepper, garlic powder and whipping cream.
Drain the cooked cauliflower and put into blender or food processor.
Add about 3-4 tablespoons of butter and about 1 tablespoon of the cream and blend until smooth.
Scrape down sides and add 1/4 teaspoon garlic powder (more, if you like) and salt and pepper to taste and blend again. You can also add a little more cream, if needed.
And here you have it.
Creamy fauxtato goodness.
And you won't believe it. My oldest son, the king of mashed potatoes, even likes them.
He says they taste different than potatoes, but they're still good. I was shocked when I came in one night to find the bowl empty. He'd polished them off!
A miracle, I tell ya.
And probably the first vegetable he's voluntarily eaten in almost 10 years.
Like Jan, my Nov. 1 deadline is fast approaching. However, I think I'll actually turn my manuscript in early.
That means a few days to catch up on housework and cooking before I hit the next book.
My family will be so appreciative.
And, since Saturday is November 1st, I'll be baking pumpkin bread.
I can hardly wait. And no, I will not be leaving out the sugar. Yes, I will eat some.
But I will not feel guilty. I will enjoy every bite. :)