I just searched “low carb aligot” and got this, in case anyone is interested. I suppose you could use any kind of cheese you wanted.
http://www.criski.com/cauliflower-puree/
Cauliflower puree
Out of nowhere, this week I was rather sophisticated in my kitchen. I started on Monday, with the duck confit, and ended it with an well-known french dish, the boeuf salad. I forgot though to offer you the absolutely delicious cauliflower puree, or better yet, my adapted aligot recipe. Aligot is a french mashed potatoes recipe, full of flavor and good fats. Since carbs and fats don’t add up well, I switched to cauliflower instead.
This is a traditional and fine recipe in France, so I hope no one will blame me for transforming it into a LCHF recipe, but I really had to. It’s divine and most of all, perfect for the keto diet.
Ingredients:
•1 large cauliflower, chopped
•200 grams of mozzarella
•100 grams French salted butter
•200 ml heavy cream
•3 garlic cloves
•1 tsp Provence herbs
Boil the cauliflower in a large pot until you can smash it between the tips of your fingers. Smash it with a large fork or use a blender, then add the butter. After the butter is melted, pour the heavy cream and mix well. Add the mozzarella, cut into pieces, the chopped garlic and the herbs, then put the pot back on the cooker. At minimum heat, mix continuously until the mozzarella is melted and your puree is smooth and resembles fondue.
Looks great with cauliflower...
Thanks :)
I suppose you could use a stick blender to puree.
you beat me to it!
am making a similar dish this very instant but am using shredded Reggiano Parmigiano, shredded sharp cheddar cheese, sour cream, butter, cream and LOTS of bacon! (seasoned with black pepper, salt, garlic powder and onion powder) baked at 350 degrees for 45 minutes in casserole dish with more shredded sharp cheddar cheese on top ...
i leave the cauliflower with a texture like sand, so it’s sort of like cauliflower grits ... VERY rich dish, can eat only a small amount before satiated ...