You could so call these mashed potatoes.
Pair this with a good steak and you’ll never know the difference.
If you’re watching your carbs this is a big fat win for you. All the food comfortness without all the carbs and starch. I like this, too, because you don’t get that heavy feeling from eating potatoes.
You can always go back to eating mashed potatoes, but give this a try.
Just once.
I made this fantastic gravy with dijon mustard and topped it all off with a bacon jam. Yes, bacon jam. It’s something you’ll want to keep around. I’ve already thought of 10 things I want to do with it…chicken wings, burgers and a baste for salmon all are on the list.
I used turkey bacon, but feel free to sub the regular stuff. I have this obsession with bacon egg and cheese sandwiches for breakfast, and at the rate I eat them I felt the need to switch over to the lean stuff so I don’t die. I don’t have time for that.
Everything needs to be in moderation.
It’s insane to me how close the texture is to mashed potatoes.
Here’s your printable-
Ingredients
- 1 head Cauliflower
- 1/4 block reduced fat cream cheese
- 2 tbsp unsalted butter
- 1/4 cup fat free milk
- Salt
- Pepper
- 2 heaping tbsp Grey Poupon coarse mustard
- 1/2 cup Italian dressing
- 2 tbsp balsamic vinegar
- 1/2 cup chicken stock
- 1 tbsp unsalted butter
- 1 tbsp Worchesteshire sauce
- 1 tsp garlic powder
- 1 heaping tbsp all-purpose flour
- 3 tbsp no calorie butter spray
- 1 large Vidalia onion, sliced
- 1/2 lb bacon, cooked (I used turkey bacon which is very low in calories)
- 1 tbsp balsamic vinegar
- 1 tbsp pepper
Instructions
- Wash the cauliflower and pat dry. Cut up into pieces. Bring a large stock pan with water to a boil. Add the cauliflower and boil for 15 minutes, or until fork-tender.
- In a food processor, mix the cauliflower, cream cheese, butter, and milk until smooth. Add in salt and pepper to taste.
- In a sauce pan, melt 1 tbsp butter on medium heat, add the rest of the gravy ingredients and whisk until combined. Bring to a slow boil, and stir until slightly thickened. Remove from heat and set aside, covered.
- To make jam, add butter spray to a pan over medium heat and add onions, sprinkle with salt and stir every couple of minutes to caramelize. Add a tbsp of water at a time if it gets too dry.
- Add bacon, vinegar and pepper to onions, stirring to combine for about 3-5 minutes. Remove from heat.
- Serve cauliflower with gravy and bacon jam.
This Post Has 2 Comments
This is a very interesting array of flavors. I like it! — We sub cauliflower for taters on occasion and it’s a worthy substitute.
Thanks, Adam. The dijon gravy is awesome on this.