Faux-tatoes. I had my doubts when I first heard of them. Really? Someone trying to pass off the starchy goodness of mashed potatoes with cauliflower? I didn’t believe it – until I tried it.
I’ll be honest. At least more honest than some others I know. It still has a cauliflower-y taste but I like cauliflower so I don’t mind it at all. The cream cheese and butter help give it some body and mask an overt cauliflower flavor but the thing that makes it so good is that I don’t feel overly full and bloated after I’m done eating it. It feels clean.
Speaking of clean … when purchasing cauliflower (or any cruciferous veggie such as broccoli, cabbage or Brussels sprouts) buy organic if you can. As a life-long gardener, I don’t bother with these plants because they are so prone to all things buggy and fungus-y. I have tried year after year to grow them organically here in PA. I have never been overly successful so I let it up to the organic professionals now.
Organic cauliflower heads tend to be smaller than conventional versions so you’ll have to use your own judgement as to whether it makes enough for your family. I used a medium-sized head that was about 6-7” across to make this dish. It was enough for six servings.
If you’re looking for something to serve this with, I serve it wherever I would serve mashed potatoes – duh, right? But, my favorite way to eat it is with pork and sauerkraut like in this recipe. I just skip the dumplings because of the carbs.
[tasty-recipe id=”4089″]
1 comment
This was great, my husband was surprised when I told him it wasn’t mashed potatoes. Likes this every bit as much as mashed potatoes.