Whipped Cauliflower, Low-Carb

Finally mastered this dish after about a dozen tries! Great low-carb side dish to replace mashed potatoes. Like I said above, I have made this at least a dozen times and feel I have perfected it! Fool around with it some, but I have found these ingredients, cutting as much stem off, and squeezing all the water out really make this delicious! You can add a splash of milk to make it even creamier.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 91 Calories

Ingredients

• ¼ cup Parmesan cheese
• salt and ground black pepper to taste
• 2 teaspoons chicken soup base
• 1 head cauliflower, cut into florets
• 1 tablespoon cream cheese at room temperature
• 2 teaspoons roasted garlic, or to taste
• 1 ½ teaspoons butter at room temperature
• ½ teaspoon milk, or to taste (Optional)

Recipe Instructions

Step 1

Bring a pot of water to a boil. Cook cauliflower florets in the boiling water until they are extremely tender, about 10 minutes; drain in a colander. Put several paper towels on top of the cauliflower and use back of a big bowl to press down and squeeze as much liquid from the cauliflower as you can.

Step 2

Mix Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter in a bowl. Add cauliflower to the cheese mixture; beat with an electric hand mixer until creamy, about 3 minutes. Beat milk into the mixture until you get your desired texture. Season with salt and pepper.