Fautatoes
 

Since I'm in my low carb file, I figure I will post this in case anyone hasn't seen it. Only way I will ever eat cauliflower!

Great with the rib-eye recipe I posted a while back, and a salad or green beans.

Fautatoes

Rinse one head of cauliflower and cut into several larger chunks.
Steam until it is quite soft but not overdone (test by sticking a knife into the stem ends, it should insert effortlessly)

Let cool slightly and chop very finely. Stir in a bunch of chopped scallions, sour cream to taste (1/4 cup or so) and 1/2 cup grated cheddar cheese.

Spoon into a casserole dish.
Top with another 1/2 cup of grated cheddar, bake at 350F till top is melted and browned.


You could substitute parmesan and walnuts for the cheddar and scallions. Or boursin or another herbed cheese.

Oh, that sounds good. I heared about substituting caulieflower for potatoes, but never tried it yet. I'll give this one a try

That sounds great! I make mashed cauliflower when I'm really making an effort to be "good" but I'll be trying this recipe next :)

Thanks Heather :clap:

My favourite is steamed cauliflower (healthy so far)... then you heat up some butter and toast breadcrumbs in the butter on the pan... then pour the bread crumb/butter mixture over the cauliflower. I love it !

That sounds very good, love cauliflower and cheddar together, but never tried it this way. I going to try it for sure. Thanks.

Great recipe Heather - maybe I can get my wife to eat cauliflower this way!

Found another potato substitution recipe using spaghetti squash

I call it Squashed Pot8to

Take spaghetti squash, peel it, clean it, cut it into chunks, boil it in salty water until tender. Then mash it up with a potato masher, add butter, cream, salt to taste.

It's excellent with sauces and you don't feel so bloated and stuffed. Spaghetti squash is low in carb too!

http://www.botany.com/53223SVEGETABL...ETTISQUASH.JPG

In the summer I like to make a fresh tomato sauce with all those ripe tomatoes in the garden, basil, onions and garlic and serve it over freshly baked spaghetti squash.

Halve the squash, place face down on baking pan. Lightly brush exterior with vegetable oil and bake at 350° F until tender. Using a fork, pull out the interior flesh in long spaghetti-like strands. Toss with a little xtra virgin olive oil and serve with the sauce and freshly grated parmesan cheese.

It is a vegetarian delight! :)

I've done this and it is delicious!

:hmm We should have a "Yummy" smilie ;)