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Ohhhh cauliflower…I think of cauliflower as the tofu of the low carb world.This little vegetable takes on so many flavours of other foods. It becomes fried rice, pizza dough, breadsticks, and finally potatoes.I remember once watching a documentary about a community in British Columbia going on a low carb diet.The owner of the local grocery store commented that the demand for cauliflower suddenly exceeded the supply which equals a cauliflower crisis!
Some people view the switch from no longer eating anything “white” as a crisis.White foods would be considered: rice, bread, potatoes etc. Don’t worry about no longer eating potatoes just eat their low carb substitute which is cauliflower.The texture and taste when prepared for potato type dishes is very “potato” like.I don’t want to foul you.There will still be a cauliflower taste but it is an amazing substitute.Or in my case I went from NEVER eating mashed potatoes to loving mashed cauliflower.
I’m calling this recipe twice baked faux potatoes because it reminds me of the potatoes you bake in the oven, then scoop out the potato and mix with sour cream and bake again.You could explore many flavour combinations with this recipe:
4.Using a processor, blend the steamed cauliflower, sour cream, onion powder, chives, and butter.
5.Blend until mixture is smooth.
6.Either spoon the mixture onto parchment paper or use a piping bag and make 4 fancy faux potatoes.
7.Bake for 25-30 minutes until the top is crispy and lightly toasted.
This recipe makes four faux potatoes.
Twice Baked Cauliflower Faux Potatoes
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.