Cauliflower Puree

Another recipe lifted (and slightly altered) from Dana Carpender’s The New 500 Low-Carb Cookbook. I am not a fan of pretending cauliflower is not cauliflower. Do whatever floats your boat and call these Fauxtatoes if you will; I, however, cannot. I have melded Carpender’s recipe with a few others found online and absolutely stand by this puree. It’s amazing alongside the Low-Carb Swiss Meatloaf and roasted brussel sprouts.

1 head of fresh cauliflower
1/2 c whole milk (cream or half and half is fine)
4 T butter
garlic powder to taste
salt and pepper to taste

Cut cauliflower into florets and steam, in just a little milk, on stovetop until fork tender. Cook with lid on and check, stir periodically.

Add cauliflower, and any extra milk that hasn’t been absorbed, into your food processor or blender. Add butter, garlic, s&p and then blend away. You will likely need extra fluid to blend (at least I did) and you can add some more milk or cream now. You want the final product well-blended and seasoned. Mess with it until it tastes a lot like good mashed potatoes and serve hot.

Low-Carb Swiss Meatloaf

This one comes from The New 500 Low-Carb Recipes by Dana Carpender. I made two alterations to the original. I omitted the one green pepper, chopped, and I changed my meat options ever so slightly from the recommended 2.5 cups of ground chuck. This turned out great, even without the ketchup/BBQ/brown sugar sauce on top that my family normally loves.

2 lb ground chuck
1/2 lb ground sausage
5 oz Swiss cheese, diced small or grated
2 eggs, beaten
2 med onion, chopped
1 small rib of celery, chopped
1 t salt
1/2 t pepper
1/2 t paprika

Preheat oven to 350.

With clean hands, combine all ingredients until mixture is well blended. Form into a loaf and bake for 1.75 hrs or until cooked through. (Two smaller loaves will require less baking time. Try 1.25 hrs or until cook through.)