LOW CARB FAUX MASHED POTATOES

http://www.genaw.com/lowcarb/mashed_potatoes.html

FAUX MASHED POTATOES

From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste

Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain briefly. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.

Makes about 4 servings or about 2 1/4 cups mashed cauliflower
Do not freeze

From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste

Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.

Makes about 4 servings
Do not freeze

Per Serving: 78 Calories; 6g Fat; 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

I finally got around to trying my hand at cauliflower mashed "potatoes" and was very pleased with the results. My husband loved them with the Chicken Gravy I'd made. I've read over and over that the cauliflower needs to be bone dry before mashing it but I've never had a problem with mine coming out soupy with just a quick drain in a colander before processing.

CHICKEN GRAVY
Drippings from roasted chicken
Water
Xanthan gum
1 tablespoon heavy cream, about, optional

Strain the drippings into a small saucepan; skim off most of the fat. Add a little water (I used about 1/2 cup or so for the drippings from 2 roasted chickens) Turn the heat to high and whisk vigorously and constantly while lightly sprinkling the surface with xanthan gum. Continue sprinkling and stirring until the gravy comes to a boil. Stop adding the xanthan when the gravy starts to look thickened, but not quite as thick as you'd like it. It will thicken more as it simmers. Taste for seasoning and stir in the cream, if desired. My gravy was a little salty and the cream helped tone it down and made it look more like gravy made with flour. Turn the heat to low and stir occasionally until ready to serve.

About 4 servings
Do not freeze

Per Serving: 129 Calories; 14g Fat; trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0g Net Carbs

I was amazed at my success with making gravy with xanthan gum. I probably got lucky, but I ended up adding just the right amount and it thickened to just the right consistency. It was very nice having real gravy to serve over my roast chicken and Faux Mashed Potatoes.

Note: I found that one roasted chicken may not provide enough drippings to make gravy. By the time I skimmed off the fat, there was nothing left. If you're only making one chicken, you may want to have some chicken broth on hand. Use chicken broth for the gravy and add the browned bits from the bottom of the roasting pan for better flavor.