Garlic Mashed Cauliflower

As I started going low-carb, one of the things I really missed was potatoes. I used to make mashed potatoes as least once a week. I found a recipe called Mock Garlic Mashed Potatoes and had to give it a try. It really didn't work out well for me. The raw garlic was too overpowering and the whole thing just flopped. I recreated the dish with my own twist and this has been our go-to "garlic mash" ever since.

1 head cauliflower (1¼ lbs)
3 T butter
3 cloves garlic, minced
½ c heavy cream
1 c grated Romano cheese (2 oz)

1. Clean and cut cauliflower into small pieces. Cook in boiling water until well done (10-15 min).
2. Meanwhile, melt butter in small saucepan over medium heat. Stir in garlic, cooking until fragrant (about 1 min).
3. Add cream and simmer until sauce begins to thicken (4-6 min), stirring frequently.
4. Remove from heat. Stir in cheese.
5. Drain cauliflower well and wring out in a kitchen towel, removing as much liquid as possible.
6. Puree cooked cauliflower and garlic cream sauce together until smooth.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 222 Total Fat 18.3 g   Saturated Fat 11.4 g   Polyunsaturated Fat 0.8 g   Monounsaturated Fat 5.0 g Cholesterol 58 mg Sodium 280 mg Potassium 456 mg Total Carbohydrates 9.1 g   Dietary Fiber 3.6 g   Sugars 0.1 g Protein 7.9 g