Fat is our friend. really! Copy
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Cauliflower Mash

Low-carb original
This one's really easy and makes a wonderful low-carb alternative to mashed potato. Although it can simply be pureed with some cream and butter, it tastes best of all when cream cheese and some parmesan are added.

Mid-carb version
Lots of people start by mixing 50% of this mixture with mashed potatoes and effectively cutting the carbs in two. This allows you to add a green vegetable to balance the nutrients and add plate appeal.

Method

1/ Prepare the cauliflower by washing, cutting out part of the central core and then cutting into florets
2/ Steam or boil the cauliflower florets for 20-30 minutes till they are quite soft
3/ Puree the cauliflower with the cream cheese, parmesan, seasoning, butter and cream, adjusting cream quantities if you want the mixture to be less dense.
4/ Place in a bowl topped with a little grated parmesan and place under the grill for 3-4 minutes till golden flecks appear on the surface.
... Cook what you need and freeze the rest in portions or leave aside in the fridge wghere it will keep well for 3-4 days.

Ingredients
 - 1 large cauliflower (steamed or boiled florets)
 - 150 gm cream cheese
 - 50 gm grated parmesan cheese (optional but tasty!)

 - 50 gm butter
 - 50 gm cream
 - Salt, pepper and nutmeg to taste
Sammy Pepys was the pseudonym used by James Capon when writing this book. He is not a doctor or a nutritionist. He is concerned and increasingly suspicious of today's conventional wisdom when it comes to diet, health and the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases.
Since then, he has advised numerous people about the benefits of low-carb diets and seen their health and energy levels rise. Weight loss is associated with this eating approach (he lost 7 kilos) but feeling good and having more energy is the main driver!
Disclaimer: The information, recipes and results mentioned on this site may not work for everyone. They do not represent medical advice and it is best to discuss any significant dietary changes with your Doctor.
  • Why fat is our friend
    • LCHF - A beginners' guide >
      • Which fats to use? >
        • More on low-fat & sat fat
        • Demon Fat
        • Fatty Facts: Omega 3 & 6
        • Eat fat, don't get fat!
        • How fat became the enemy
        • Fats, oils & LCHF
      • Diabesity & Food to avoid >
        • Resolving the Junk Food Dilemma
        • More on Diabesity
      • Red and processed meats?
      • Exercise to slim?
      • Milk. Low fat or regular?
      • Going low-carb step-by-step
      • LCHF. Who started it?
    • Overweight? Take a low-carb step
    • Wheat ain't what it used to be
    • What is a diet?
    • We are the experiment
    • Calories in equal calories out?
  • Junk Food
  • The book
    • About >
      • Recommended reading
      • Contact
  • LCHF Recipe Index
    • Breads and crackers >
      • Gluten free crispbreads
      • Einkorn Bread
      • Savoury Cheese muffins
    • Basic ingredients >
      • Chicken Stock
      • Wheat substitutes
      • Roux, Bechamel and Souffle
      • Yogurt and cream cheese
      • Make your own Ghee
      • Mayonnaise
    • From Muesli to Granola >
      • Benchmarking commercial brands
      • New York Cheesecake
    • Frying fish
    • Meat ragout >
      • Cottage Pie >
        • Comparisons
      • Chili con Carne
      • Moussaka
      • Meatballs
    • Boeuf Bourgignon
    • Italian Chicken Wrap
    • Country Pate
    • Omelettes
    • Quiche
    • Sides and dips >
      • Bacon, Water Chestnut Crisp
    • Salads >
      • Simply Salad in a Jar
      • Chopped Chicken Salad (spicy)
      • Thai inspired beef salad
      • Salade Nicoise
    • Veggies made interesting >
      • Cauliflower Rice
      • Cauliflower Mash
      • Indian style aubergine mash
      • Zucchini noodles
      • Suspiciously delicious cabbage
      • Tastier Tomatoes
    • Pizza base
    • Desserts >
      • Chia Seed Dessert
      • New York Cheesecake
  • Blog