Mashed Cauliflower, a low-carb alternative

How to trick yourself into thinking that your getting carbs:

Damn you carbs! Damn you for being so delicious and so horrible to my midsection. (now there is a very appropriate time to consume carbs but that discussion will have to wait for its own blog post). If I didn’t just get done working out you won’t catch me reaching for the toasted bagel, the crunchy pita chips, or even the brown rice. My goals are to stay as lean as possible (I’m at about 8%BF right now and wish to keep it thataway) which necessitates me abstain from most starchy carbohydrates most of the time. I’m planning on having steak though and it just looks so lonely without those delicious mashed potatoes. Poor lonely protein. The steak and asparagus need their friend. Enter mashed cauliflower. It can be used as a substitute for mashed potatoes. It has a similar color, similar texture, and when you load it up with flavor from sour cream or yogurt and truffle oil in my case tastes just as good. (even better if your stuck eating those fakey flakey microwaved potatoes, that’s just wrong)

It’s also very easy to make:

Trim cauliflower into florets
Microwave covered with plastic wrap until tender (4-5min depending)
Mash with an immersion blender or food processor (the food processor usually works better)
Add flavor and seasoning (I went with some home made yogurt 3tbsp, 1 tsp of salt, a few grinds of black pepper and 1 tbsp of truffle oil)

Serve just as you would mashed potatoes. Like with a yummy dry aged steak. Take that carbs!

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5 Responses to Mashed Cauliflower, a low-carb alternative

  1. gabe10 says:

    Thanks for the support on Healthytastebuds.

    Mashed Cauliflower is a great side dish. I also like to mix in boiled amaranth for additional minerals and vitamins.

    Here’s some info about amaranth I’ve quickly copied from Wikipedia:

    In a 1977 article in Science, amaranth was described as “the crop of the future.”[9] It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons:

    * It is easily harvested.
    *It is highly tolerant of arid environments, which are typical of most subtropical and some tropical regions[citation needed], and
    *Its seeds are a good source of protein, rich in essential amino acids such as lysine, while being a poor source of essential amino acids such as leucine and threonine. Common grains such as wheat and corn are rich in amino acids that amaranth lacks; thus, amaranth and other grains can complement each other.[10][11]
    *The seeds of Amaranthus species contain about thirty percent more protein than cereals like rice, sorghum and rye.[10] In cooked and edible forms, amaranth is competitive with wheat germ and oats – higher in some nutrients, lower in others.[12]
    *It is easy to cook. As befits its weedy life history, amaranth grains grow very rapidly and their large seedheads can weigh up to 1 kilogram and contain a half-million seeds in three species of amaranth.[11]

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