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:
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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.
Do you need help with gluten free meals? I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly. What gluten free snacks can I eat? Lots! I have a ton of practical gluten free snack recipes in my cookbook. How can I eat dessert on a gluten free diet? You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes. How do I know what is gluten free and what isn’t? I have a whole section is it gluten free? How do I make substitutions? If you need substitution advice I created a ton of resources here.
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.
5 Comments
making these tonight as a side with a pulled pork shoulder that's been in the oven all day! can't wait 🙂
Krista, Pulled pork sounds so delicious!
I love combining Cauliflower and celery root/celeriac to make these. When I did that my hubby ate 2 bites and said “I thought we couldn’t have potatoes anymore.” I served them at Thanksgiving and didn’t say anything to anyone. Everyone was fooled and 3 people went home with the recipe. Also great combined with a turnip.
wow!
I never thought of using a turnip! I love doing cauliflower fadeout’s. Even my kids love them. Tomorrow is grocery day so I’ll have to get a turnip. Thanks for the comment. My family also loves cauliflower tots.
making these tonight as a side with a pulled pork shoulder that's been in the oven all day! can't wait 🙂
Krista,
Pulled pork sounds so delicious!
I love combining Cauliflower and celery root/celeriac to make these. When I did that my hubby ate 2 bites and said “I thought we couldn’t have potatoes anymore.” I served them at Thanksgiving and didn’t say anything to anyone. Everyone was fooled and 3 people went home with the recipe. Also great combined with a turnip.
wow!
I never thought of using a turnip! I love doing cauliflower fadeout’s. Even my kids love them. Tomorrow is grocery day so I’ll have to get a turnip. Thanks for the comment. My family also loves cauliflower tots.