Monday, April 6, 2009

Cauliflower "Potatoes"

The lack of certain very basic food has become a problem for the fella and I lately. While out for dinner with friends the other night we were developing elaborate plots to steal the delicious smelling fish and chips from a girl at the table next to us. It was only after chanting “22 pounds, 22 pounds, 22 pounds” over and over again that I was able to stop myself from doing so. Looking at every greasy yummy fry as a chance to gain back a pound of carb weight made the forbidden food much less appetizing but it didn't take away the potato urge all together.

For me figuring out legal substitutes for things like potatoes and bread is a fun adventure. Gluten free, vegan, and raw food diets have already figured out a lot of things its just a matter of finding recipes and modifying them with ingredients I can eat. These innovative foodies had not only figured out cauliflower “potatoes” but also cauliflower “rice” which I'm also going to have to try.

Even the fella who doesn't regularly love cauliflower thought the faux potatoes were a nice substitute, they were similar enough to the real thing that it took away the urge to pounce on the food of strangers at least. My potato lust has been satisfied for now, I would defiantly make them again. They went with ground chicken “hamburgers” and the unsweetened organic ketchup we found perfectly and gave us an evening of eating where we felt briefly like we were cooking as if we had never started this crazy diet.

The important thing in making these is to make sure to blend them a lot to get the right consistency. There were a few hunks of cauliflower in ours and it really took away from the potato illusion. Seasonings help as well, with some good steak seasoning from a McCormick grinder and a pat of butter I really believed they were potatoes. This was our dry run on fake potatoes to see if they were edible. Next we will try them on my family when they come over for Easter dinner and see what people who haven't gone low carb think of them. No Mom, this isn't enough of a reason to not come to dinner, you can bring normal potatoes too.

Cauliflower “Potatoes”

2 1/2 cups water
1/2 cup vegetable broth
1 head cauliflower, cut into florets
3 garlic cloves
1 tablespoon low fat Greek yogurt (or sour cream)
1/4 cup grated Parmesan
1 pat of unsalted butter (optional)
your favorite seasoning mix as topping

Put water, vegetable stock, garlic cloves and cauliflower florets into large pot and bring to a boil. Cover, lower heat and simmer for ten minutes. Remove the lid and let the cauliflower simmer energetically for a few more minutes, letting the broth reduce. When you’re certain the cauliflower is soft, take off burner, and drain cauliflower. Throw away one or two of the garlic cloves, but keep one, depending on how garlicky you want your “potatoes.”

Combine garlic, cauliflower, yogurt, and Parmesan in your food processor and process until smooth. Add seasonings before or after blending, taste and adjust seasonings. Top with one pat of butter, any extra seasonings and chopped green onions or chives.

Original Recipe from the Book of Yum Gluten Free Cooking Blog.

1 comment:

Sharon said...

I've tried these potatoes in restaurants. They're pretty decent. Never got it right at home, though.