This cauliflower tabbouleh refreshing salad makes a lovely lunch on its own, or is the perfect accompaniment to grilled or roasted poultry, meat or fish. The bright flavors of the lemon and fresh herbs perfectly complement the fresh tomatoes, while the texture of the chopped cauliflower is much like quinoa or rice – but without the extra carbs and blood sugar spike! Read more
Mashed potatoes aren’t the only game in town! I recently spied a recipe for cheesy mashed potato puffs and wondered if I could modify it for mashed cauliflower. Since cauliflower contains more liquid, I knew that I’d need to add something to give them a little more structure. Beaten egg whites did the trick. They do shrink some as they cool, but they make a delicious low carb side dish for any meal.
1 medium head cauliflower, cut into florets
3 cloves garlic
1/3 cup sour cream
4 ounces cheddar, grated
1 tbsp dried parsley
3/4 tsp salt
1/4 tsp pepper
2 large eggs
2 egg whites
Preheat oven to 400F and grease a non-stick muffin tin well.
Set a steam basket into a large pot and fill the bottom with an inch or two of water. Add cauliflower and garlic to pot and set over medium heat. Steam 7 to 10 minutes, or until quite tender.
Drain well and transfer to a food processor (including garlic cloves).
Puree until smooth and transfer to a large bowl. Stir in sour cream, cheddar, parsley, salt and pepper. Stir in eggs until well-combined.
In a separate bowl, beat egg whites until quite stiff but not dry. Gently fold egg whites into cauliflower mixture until just combined.
Divide evenly between prepared muffin cups and bake 18 to 22 minutes, until puffed and set and golden brown.
Remove from oven and serve immediately.