Best 5 Low Carb Fauxtatoescauliflower Deluxe Recipes
If you are craving a low-carb alternative to mashed poatoes, then the fauxtotescauliflower deluxe recipe is the perfect solution. Made with riced cauliflower, this dish faithfully mimics the texture, taste, and creamy consistency of mashed potatoes, while greatly reducing the carb count. Additionally, it includes other nutritious vegetables like carrots, onions, and celery for an extra boost of flavor. Let's explore how to create this delicious and healthy side dish.
Here are our top 5 tried and tested recipes!
LOW-CARB FAUXTATO SALAD
Low-carb cauliflower salad that tastes just like a standard potato salad; serve chilled or warm.
Provided by SHAUNH
Categories Salad Vegetable Salad Recipes Cauliflower
Time 20m
Yield 4
Number Of Ingredients 7
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 5 minutes.
- Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 9.7 g, Cholesterol 222.4 mg, Fat 27.5 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.9 g, Sodium 409.9 mg, Sugar 4.5 g
LOW CARB FAUXTATOES
Another variation on a cauliflower for potatoes recipe. We really like the flavor of the cream cheese and touch of garlic. You can also use this instead of mashed potatoes for Shepherd's Pie - it's really good this way!
Provided by Barb Witherspoon
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop cauliflower and steam with garlic until very soft.
- Discard garlic clove.
- Process cauliflower and other ingredients in food processor.
LOW-CARB FAUXTATOES/CAULIFLOWER DELUXE
This is based on Dana Carpender's recipe from her book 500 Low-Carb Recipes. She is my all time favorite low-carb recipe writer -- she's the real deal. I make this for my husband and I in place of mashed potatoes and we love it. Dana recommends either adding a few cloves of sliced garlic to the cooking water or roasted garlic to the food processor when blending for "a little zing" -- I take the roasted garlic route myself.
Provided by mersaydees
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Simmer the cauliflower in water with the cream added to it (necessary to keep the cauliflower sweet and displaying an appetizing color). Drain thoroughly when very tender.
- Place the warm cauliflower in a food processor with the cream cheese, butter, and salt and pepper to taste, and process until smooth, in batches if necessary.
LOW CARB CHEESY CAULIFLOWER BREADSTICKS
Move over cauliflower pizza crust, cheesy gluten-free and low-carb breadsticks are here. One small head of cauliflower is magically transformed into satisfying breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 9 sticks
Number Of Ingredients 10
Steps:
- Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.
- Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.
- Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.
- Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.
- Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.
Nutrition Facts : Calories 220, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 90 milligrams, Sodium 590 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 16 grams, Sugar 1 grams
SCRAMBLED CAULIFLOWER - LOW CARB
I got this recipe and it wasn't low carb and included breadcrumbs instead of Parmesan cheese so you could form patties (like a latke). Since I'm living a low-carb lifestyle, I decided to adapt it, but the patties were less-than-desirable visually the taste wasn't that impressive. I had one completely fall apart on me in the pan so I just scrambled it up and viola; we had a new fave! You can add bacon and garlic as a yummy addition, if desired.
Provided by Juska
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
- Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
- Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 5.7 g, Cholesterol 87.9 mg, Fat 10.6 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 6.1 g, Sodium 336.7 mg, Sugar 2.6 g
Tips:
- To save time, use pre-riced cauliflower. If you're using a whole head of cauliflower, be sure to remove the tough outer leaves and the core before grating or chopping it into florets.
- For a more authentic potato flavor, use Yukon Gold or Russet potatoes. These varieties have a higher starch content than other types of potatoes, which gives them a creamier texture and a more pronounced potato flavor.
- Be sure to season the cauliflower well. Salt, pepper, and garlic powder are all classic seasonings that work well with cauliflower. You can also add other herbs and spices to taste, such as rosemary, thyme, or paprika.
- If you're using an air fryer, be sure to preheat it before adding the cauliflower. This will help the cauliflower cook more evenly.
- Don't overcrowd the air fryer basket. If you're making a large batch of cauliflower tots, cook them in batches to ensure that they cook evenly.
- Serve the cauliflower tots hot with your favorite dipping sauce. Ketchup, ranch dressing, and honey mustard are all popular choices.
Conclusion:
Cauliflower tots are a delicious and healthy alternative to traditional potato tots. They're easy to make and can be cooked in an air fryer, oven, or on the stovetop. Cauliflower tots are a great way to get your kids to eat more vegetables, and they're also a popular party food. So next time you're looking for a fun and easy side dish, give cauliflower tots a try!
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