I only recently discovered a way to really firm up this ever-popular dish with low-carbers. That secret ingredient is glucomannan powder, derived from the konjac tuber. Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods. In this recipe, only ¼-½ tsp. is needed to do the job. Glucomannan is what they make shirataki noodles from if you do not know this factoid. I purchase mine at Netrition.com. It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch. It is said it also helps maintain healthy glucose levels. This recipe is suitable for all phases of Atkins and Keto diets.
1 medium head cauliflower
4 T. butter
2 T. cream cheese
1/8-¼ tsp. sea salt
¼-½ tsp. glucomannan powder
VARIATION: Add 2-4 T. heavy cream for even richer results
DIRECTIONS: Stem and cut up cauliflower into flowerettes. Place in 4-qt. saucepan, cover with water and bring to boil. Lower heat to medium and cook until very tender when poked with a knife or fork. Drain off water in a colander or sieve. After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released. Spoon back into the saucepan.
Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth. Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds. If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture. The mixture will continue to firm up a little more more as it sits on your table. You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much! Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top. 😉
NUTRITIONAL INFO: Makes 6 servings, each contains: (not including any heavy cream)
109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium