I know a lot of you have tried cauliflower mashed "faux"tatoes and thought the taste was good, but the texture wasn't the same. I'm here to tell you, I found a special trick. I also never really cared for the gritty fake potatoes either until we purchased the Blendtec Blender! We bought it to make pureed baby food and it has been an awesome purchase for so many of my recipes; including making the smoothest "faux"tatoes.
Click HERE to find it on sale for $200 off!
So here is a cute little recipe to get your veggies in!
"FAUX"TATOES (ICE CREAM LAYER)
1 medium head cauliflower
2 cups broth
1 TBS cream cheese, softened
1/4 cup grated Parmesan
1/2 tsp minced garlic
1/8 tsp freshly ground pepper
Set a stockpot of broth to boil over high heat. Clean and cut cauliflower into small pieces. Cook in beef or chicken broth for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked veggie very dry between several layers of paper towels. In the Blend Tec Blender or food processor, puree the hot veggie with the cream cheese, Parmesan, garlic, and pepper until smooth. Set aside. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Using Potatoes = 156 calories, 4.5g fat, 8g protein, 21 carbs, 2.3g fiber
Using Cauliflower = 88 calories, 4.5g fat, 7.5g protein, 5 carbs, 2g fiber
HOT BEEF LAYER:
1 TBS coconut oil
1 (4 pound) grass fed beef chuck roast
1 cup tomato sauce
1/2 cup water
1/2 cup white vinegar
1 TBS chili powder
Celtic sea salt and pepper to taste
2 garlic cloves, minced
Heat oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides. Reduce heat to medium-low, and pour in the tomato sauce, water, and vinegar. Season with chili powder, salt, pepper, and garlic. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate. Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or over the "faux"tatoes.
Top with white cheddar cheese and a cherry!
NUTRITIONAL COMPARISON (per serving, with 1/4 pound hot beef)
Traditional Sundae = 701 calories, 41g fat, 39g protein, 40.7g carbs, 1g fiber
"Healthified" Sundae = 535 calories, 28g fat, 38g protein, 9g carbs, 3.8g fiber
Click HERE to find it on sale for $200 off!
So here is a cute little recipe to get your veggies in!
"FAUX"TATOES (ICE CREAM LAYER)
1 medium head cauliflower
2 cups broth
1 TBS cream cheese, softened
1/4 cup grated Parmesan
1/2 tsp minced garlic
1/8 tsp freshly ground pepper
Set a stockpot of broth to boil over high heat. Clean and cut cauliflower into small pieces. Cook in beef or chicken broth for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked veggie very dry between several layers of paper towels. In the Blend Tec Blender or food processor, puree the hot veggie with the cream cheese, Parmesan, garlic, and pepper until smooth. Set aside. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Using Potatoes = 156 calories, 4.5g fat, 8g protein, 21 carbs, 2.3g fiber
Using Cauliflower = 88 calories, 4.5g fat, 7.5g protein, 5 carbs, 2g fiber
HOT BEEF LAYER:
1 TBS coconut oil
1 (4 pound) grass fed beef chuck roast
1 cup tomato sauce
1/2 cup water
1/2 cup white vinegar
1 TBS chili powder
Celtic sea salt and pepper to taste
2 garlic cloves, minced
Heat oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides. Reduce heat to medium-low, and pour in the tomato sauce, water, and vinegar. Season with chili powder, salt, pepper, and garlic. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate. Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or over the "faux"tatoes.
Top with white cheddar cheese and a cherry!
NUTRITIONAL COMPARISON (per serving, with 1/4 pound hot beef)
Traditional Sundae = 701 calories, 41g fat, 39g protein, 40.7g carbs, 1g fiber
"Healthified" Sundae = 535 calories, 28g fat, 38g protein, 9g carbs, 3.8g fiber
