Ingredients:
1 large head of cauliflower, cut into florets
2 tablespoons butter (or more for taste)
1/4 cup heavy cream
1/2 cup shredded Parmesan cheese
1 large egg
Salt and pepper, to taste
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
Fresh parsley or chives, finely chopped (for garnish)
Instructions:
Cook the Cauliflower:
In a large pot, bring water to a boil and add a pinch of salt. Add the cauliflower florets and cook until tender, about 10-12 minutes.
Drain the cauliflower well and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
Mash and Prepare:
In a large bowl, mash the cauliflower with a potato masher or use a food processor for a smoother texture.
Stir in the butter, heavy cream, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder until well combined and smooth.
Pipe the Cauliflower Mixture:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Transfer the cauliflower mixture to a piping bag fitted with a star tip (or just a plastic bag with the tip cut off) and pipe the mixture into small mounds on the prepared baking sheet.
Bake:
Bake in the preheated oven for about 15-20 minutes, or until the tops are golden and slightly crisp.
Garnish and Serve:
Garnish with finely chopped parsley or chives if desired.
Serve warm as a delicious side dish or appetizer.
Enjoy your keto-friendly duchess cauliflower potatoes! They make a great low-carb alternative to the traditional recipe and are sure to impress.
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