Tag: cauliflower

Asiago Mashed Cauliflower

Asiago Mashed Cauliflower

Ingredients

  • 1 medium head cauliflower, cut into 1-inch pieces
  • 1 teaspoon sea salt, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Asiago cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped fresh parsley
  • 1/4 teaspoon pepper

Directions

  • Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly.
  • Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.
Nutrition Facts

1/2 cup: 239 calories, 20g fat (12g saturated fat), 56mg cholesterol, 530mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 9g protein. Originally published as Creamy Mashed Cauliflower with Asiago & Parsley in Taste of Home February/March 2019

Keto~ Cauliflower Au Gratin

Ingredients

  • 1 large head of cauliflower (6 to 7 inches in diameter), trimmed and cut into florets
  • 2 small red onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon granular erythritol, optional
  • ¾ cup heavy cream
  • ½ cup finely grated parmesan
  • 1/2 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1 cup shredded gruyere or gouda cheese
Keto Cauliflower Au Gratin | Peace Love and Low Carb

Instructions

  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the onions to the pan and cook until soft and tender, about 15 minutes.
  3. Add the balsamic vinegar and erythritol, if using, to the pan with the onions, and stir to combine. Cook for an additional 5 minutes.
  4. Add the cauliflower florets to the skillet and toss to combine with the onions.
  5. In a small bowl, combine the heavy cream, parmesan cheese, salt and pepper. Pour the mixture over top of the cauliflower.
  6. Sprinkle the gruyere over top and bake for 40 minutes or until the cauliflower is tender and the top is golden brown and bubbly.

Notes

NET CARBS PER SERVING: 7.2g

Nutrition

  • Calories: 324
  • Fat: 26.5g
  • Carbohydrates: 10g
  • Fiber: 2.8g
  • Protein: 12.5g

Keywords: low carb side dishes, keto side dishes, keto cauliflower recipes, keto au gratin, keto skillet meals

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Recipe Share

Onion & Chive Cauliflower Hashbrowns {Keto & Grain-Free}

Serves 2
These a hashbrown-lover approved to taste just like the real thing, only better! Macros: Calories: 93 / Fat 6g / Carb 6g / Fiber 2g / Protein 5g / Net Carbs: 4g
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 cups riced cauliflower (about half of one large head of cauliflower)
  2. 1 large egg
  3. 1/4 tsp salt
  4. a couple cranks of fresh pepper
  5. 1 tbsp finely diced onion
  6. 1 tsp finely diced green pepper
  7. 1 tsp finely diced red pepper
  8. 1 small block of onion & chive Cotswold cheese
  9. 1/2 tbsp olive oil
Instructions
  1. In a bowl, combine cauliflower, egg, salt, pepper, onion, green pepper and red pepper until thoroughly combined (the egg will help everything stick together).
  2. In a small pan over medium-high heat, add olive oil.
  3. Once the pan is hot and olive oil rolls around easily in the pan, use a large spoon to scoop half the cauliflower mix into the pan. Use the spoon to flatten the cauliflower down to about 1/3 inch thick, and also to smooth around the side so that it’s in a round or rectangle shape.
  4. Let sit and cook until brown and crispy underneath, about 4-5 minutes.
  5. Use a spatula to flip the hashbrown.
  6. Using a cheese grater, grate a generous amount of the onion and chive cotswold cheese over the hashbrown.
  7. Let the hashbrown cook until crispy underneath (another 3-4 minutes) and until the cheese on top has melted.
  8. Remove from your pan with a spatula, and repeat with the second half of the “batter”.
  9. Enjoy!
Notes
  1. In my photo, I’ve sprinkled microgreens over the top, but you don’t need to unless you want to!
By Amanda C. Hughes