Low Carb Fauxtatoescauliflower Deluxe Recipes

LOW-CARB FAUXTATO SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
• Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.

LOW CARB FAUXTATOES

Steps:

• Chop cauliflower and steam with garlic until very soft.
• Discard garlic clove.
• Process cauliflower and other ingredients in food processor.

LOW-CARB FAUXTATOES/CAULIFLOWER DELUXE

Steps:

• Simmer the cauliflower in water with the cream added to it (necessary to keep the cauliflower sweet and displaying an appetizing color). Drain thoroughly when very tender.
• Place the warm cauliflower in a food processor with the cream cheese, butter, and salt and pepper to taste, and process until smooth, in batches if necessary.

LOW CARB CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.
• Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.
• Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.
• Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.
• Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.

SCRAMBLED CAULIFLOWER - LOW CARB

Steps:

• Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
• Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
• Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.