2 small, or 1 large cauliflower (4.2 g of net carbs per 100g)
2 medium cloves of garlic, about a teaspoon each (1 g of carbs per tsp)
¼ c full-fat cream cheese (2-4g of net carbs – check your label)
½ tsp salt
Instructions
You’ll need a pot (preferably a heavy one) with a lid, large enough to hold the cauliflower, and a food processor.
Cut the leaves from two small or one large cauliflower. I find this is easiest if the head is cut in quarters, from the base.
Wash and drain the quarters, then chop into chunks and place in a heavy pot with about ½ inch (1 cm) of water, depending on how well your pot lid fits.
Peel the 2 cloves of garlic and throw them in the pot, too.
If I weren’t counting carbs, I’d add more garlic, but a teaspoon has nearly a gram of carbs.
The garlic becomes mellow and sweet with cooking, providing subtle depth of flavour.
If you want a carb count, weigh the cauliflower without the leaves before cooking, and calculate the total number of carbs.
For example: if the cauliflower weighs 1 lb or 454 g, calculate its carbs: 4.2 g/ 100 x454g = 19 g of carbs
My cream cheese container lists 1 carb per tablespoon, and there are 4 T in a quarter cup.
Add 2g of carbs for the garlic, for a total of 25 carbs in the whole recipe.
For a portion count: Measure the puree by weight on a scale, or by volume (e.g. in a 4-cup measuring cup), and divide by the number of servings.
If you have 4 cups of puree, that’s 8 half-cup servings, so 25 divided by 8 is 3.1 carbs per half-cup serving.
With the lid on, steam over medium heat for 15 to 20 min., till a paring knife pokes into a floret without any resistance.
Drain well, tossing the cauliflower to help any water find its way out.
Return the cauliflower to the pot, leaving it uncovered and using the residual heat in the pot to evaporate as much water as possible.
A heavy pot is helpful, as it holds the heat better for this stage.
I place the pot back on the burner of my gas stove, where the heated grate also helps to keep the pot warm.
Use your judgement, or a heat diffuser, if you are cooking on an electric element.
These efforts to eliminate as much water as possible is important, or you’ll have cauliflower soup, instead of puree.
After a few minutes, or longer if it suits your schedule, proceed.
Transfer the cauliflower and garlic to the bowl of a food processor, and puree, scraping down the sides once or twice.
Add ½tsp of salt or to taste, and a quarter cup of cream cheese.
Process to mix.
Turn out into a serving bowl, or covered dish.
Refrigerate leftovers – this reheats well in oven, on the stove, or in the microwave.
Makes a nice side for a roast chicken, or a stewed dish, such as Hungarian goulash.
Recipe by at http://trotsig.com/creamy-cauliflower/