When people commit to low carb eating, they often fear their favorite comfort foods are banned forever. While we can’t regularly eat potatoes after this kind of a lifestyle change, there are options for creating the same great flavors using a lower carb base. Using cauliflower in place of potatoes, to create “fauxtatoes,” is popular in the low carb and ketogenic communities. I wanted to bring you a version of fauxtatoes that combine mashed potatoes with loaded potato skins. This dish makes an excellent side dish any time of year and is packed with great flavors and textures that don’t leave you longing for starchy potatoes.
I began by gathering my ingredients and pre-heating the oven to 325°F. In this recipe, the sour cream and butter are key ingredients to create the right fauxtato consistency.
Next I began prepping my ingredients while I brought a medium pot of water up to a boil on the stove. I first chopped a medium head of cauliflower into chunks so they would tenderize more evenly and quickly as they cooked. Once the water was at a rolling boil, I put the florets in for 10 minutes and partially covered the pot with a lid to keep the water boiling.
Meanwhile I cooked 4 strips of bacon in the microwave until crispy and broke them into bite-sized pieces before setting them aside.
I also diced 1 large jalapeño; I left about half of the seeds in for more heat, but, as always, you can include all or omit all the seeds for your spice preference.
Finally I diced the tops of the green onions and set them aside as well.
When the 10 minutes were up, I dumped the cooked cauliflower into a colander to drain the excess water. It’s important to get them as dry as possible before putting them into your food processor. While they were still steaming, I blended them into a rice-like texture as seen above.
Next I added the butter, sour cream, cream cheese, salt and pepper to the cauliflower and pureed them together until smooth.
Finally I added the shredded parmesan and half of the cheddar cheese and blended once more until all ingredients were thoroughly combined.
I poured the fauxtatoes into a bowl and added the diced jalapeño, stirring with a rubber spatula. I sprayed a glass pie baking dish lightly with non-stick spray and poured them in evenly. They baked for 15 minutes in the oven to set.
I pulled the fauxtatoes out of the oven and added the bacon, remainder of the cheddar cheese and the green onions on top before returning it to the oven for an additional 10 minutes to let the cheese melt. When this comes out of the oven, the fauxtatoes are tender and creamy with a nice bite from the jalapeño, a crunch from the bacon and some added texture from the green onions. They are cheesy and delicious and completely remove the need for potatoes. This would be a great side dish to meatloaf, steak, chicken or any other protein that is typically served with mashed potatoes. It is sure to be a real crowd-pleaser but is easy enough to make on a weeknight, too. What are your favorite high-carb food replacements? Let me know in the comments below!
- 3c cauliflower, roughly chopped into florets
- 4 slices bacon, cooked until crisp
- 4tblsp sour cream
- 4tblsp cream cheese
- 2tblsp butter
- 1c shredded cheddar cheese, divided in half
- 3tblsp shredded parmesan cheese
- 1 large jalapeño
- 3tblsp green onions, diced
- Pre-heat the oven to 325°F.
- Bring water to boil in a medium pot.
- Chop cauliflower into medium-sized florets.
- Boil cauliflower until tender (about 10 minutes), then drain excess water in a colander.
- Cook bacon until crisp; crumble and set aside.
- Dice jalapeño and green onions; set aside.
- Add cauliflower to a food processor; blend until it forms a rice-like consistency.
- Add sour cream, butter, cream cheese, salt and pepper to cauliflower; puree until smooth.
- Add 1/2 of the shredded cheddar cheese and the shredded parmesan to the cauliflower; blend once more until fully incorporated.
- Pour fauxtatoes into a mixing bowl and add diced jalapeños; stir until combined.
- Lightly spray a glass pie baking dish; add fauxtatoes and bake 15 minutes until set.
- Remove from oven and top with bacon, remainder of cheddar cheese and green onions.
- Bake an additional 10 minutes until cheese is melted.
Per serving: 327 calories, 7g total carbs, 5g net carbs, 27g fat, 14g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)
© 2014 Butter Is Not a Carb
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