I’ve been on a low-carb kick lately and changed my potato addiction to Mashed Cauliflower addiction:)
Mashed Cauliflower (serving for 2-3 sides)
16oz bag frozen cauliflower (or equivalent fresh)
1 Tablespoon butter
4-6 tablespoons Cottage Cheese
2 slices American Cheese
Dash of Nutmeg - Salt & Pepper to taste
Steam cauliflower until falling apart cooked
Drain and put back into same pot
(heat to get rid of any water left and keep on heat)
Add butter, cottage cheese, sliced cheese
Mash with a stick blender (best) or electric mixer
Season to taste
You know how you look on the net for “best....recipe”?
I did that for carrot cupcakes - and they aren’t lying.
These are awesome - first batch I didn’t have time to make frosting but it didn’t matter, they became the ‘best ever’ carrot muffins! :)
Best Ever Carrot Cake Cupcakes
Ingredients:
4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup brown sugar
1 8-oz. can of crushed pineapple, well drained
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Small pinch of ground cloves
3 cups grated carrots
1 cup chopped pecans
For Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
Milk
Toasted pecans, chopped (optional for garnish)
Method:
Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecan. Line a muffin tin with cupcake wrappers. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.
Frosting:
In a medium bowl, combine butter, cream cheese, confectioners’ sugar, vanilla and cinnamon. Beat until the mixture is smooth and creamy. Add milk a tablespoon at a time, if needed to get a smooth consistency. Top with the toasted chopped pecans.
http://half-bakedbaker.blogspot.com/2011/11/best-ever-carrot-cake-cupcakes.html
In a large bowl, toss cauliflower florets with dices carrot (peel, split in hall, then chop) I like 2 parts cauliflower with 1 part carrot..but whatever turns you on..season to taste with salt, fresh ground pepper..i like to toss in a little red pepper flakes, maybe some dried basil..mix with just enough lite olive oil to lightly coat...spread out on non-stick tray..into a 325 oven for about 30 minutes..more or less depending on how crunch you like your veggies. Delicious side with most anything..and the extra freezes, and can be used whenever..