Low Carb Basil And Garlic Cauliflower Mash Recipes

Steps:

• Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
• Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.

Steps:

• Clean and cut up cauliflower and add into a pot of boiling, salted water.
• Boil for about 15 minutes but don't let the cauliflower get too soggy. It should still be firm when you take it out.
• Drain very well.
• In a food processor add in the basil, garlic cloves (2 if you like a nice bite!), parmesan and course until well blended.
• Then add in the neufchatel cheese and the cooked cauliflower.
• Pulse until smooth and serve!
• (Optional: I like to run a knife through a few sundried tomatoes and add for taste and color - makes a very Italian low carb meal!).

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 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.