I know I sound like an idiot but I love a challenge. Well, usually not a real challenge. But a cooking challenge. My very favorite cousin, Meighan, and her boyfriend visit weekly for dinner. We look forward to these visits – she’s hilarious, my kids love it, everybody laughs and it keeps our family close-knit. I am saying “Knit”, right? And Ben, her boyfriend, has become a real part of the family. The two of them have recently started “dieting” – she with her calories and he with his carbs.
Damnit, why carbs.
Anyway, tonight they were coming to dinner, and I had the task of putting together a low-calorie AND low-carb dinner….OH yeah, and a kid-friendly (you know those two silly little babies of mine) dinner. Mr. Dixie is currently out of town, so his needs weren’t on the table – he is dieting currently, but for the most part he is a huge foodie like me. Just for the record. Just sayin’. Oh, and he really doesn’t need to be dieting anyway. Ok, I’ll hush.
As I poured through recipe after recipe….blog after blog….I ended up deciding to try out what many low-carber’s are doing these days – pureering cauliflower as a sub for mashed potatoes.
There are many recipes and concoctions out there – I took a handful of different versions and made my own. My 12 year old daughter’s friend was over this evening and after I made it I got her to taste it and tell me what she thought it was – without giving her any hints – and she said “mashed potatoes!”.
I’m very happy with how this recipe turned out. As a matter of fact I had a hard time not licking the scraper while I was doing dishes AFTER dinner which says a lot. Hey – I’m not a scraper licker. The gravy kind of came as part of the chicken I made; but it was so good I couldn’t NOT use it. I would bottle it if I could – I think I would drink it.
Tonight I made some herbed grilled chicken, green beans with marinated mushrooms, some pasta (for the kids), and this….
Cauliflower Smash with Grey Poupon Gravy
1 head Cauliflower
1/4 block reduced fat cream cheese
2 tbsp unsalted butter
1/4 cup fat free milk
2 heaping tbsp Grey Poupon coarse mustard
1/2 cup Italian dressing
2 tbsp balsamic vinegar
1/2 cup chicken stock
1 tbsp unsalted butter
1 tbsp Worchesteshire sauce
1 tsp garlic powder
1 heaping tbsp all-purpose flour
Wash the cauliflower and pat dry. Cut up into pieces. Bring a large stock pan with water to a boil. Add the cauliflower and boil for 15 minutes, or until fork-tender. Set aside.
In a sauce pan, melt 1 tbsp butter on medium heat, add the rest of the gravy ingredients and whisk until combined. Bring to a slow boil, and stir until slightly thickened. Remove from heat and set aside, covered.
In a food processor, mix the cauliflower, cream cheese, butter, and milk until smooth. Add in salt and pepper to taste.
Pour a spoonful of gravy over the mashed cauliflower. I promise you won’t miss potatoes 😉