Replace mashed potatoes with mashed cauliflower.
*This recipe is not part of phase 1 of the MLI protocol. However if eaten in the right portion size, it will not take you out of ketosis.*
Prep time: 40 mins
Cauliflower 2 lb
Water to boil the cauliflower 8 cups
Black pepper roughly ground
Cottage cheese 1/2 cup
Chives 2 tbsp
Unsweetened Soy Milk 3 tbsp
Olive Oil 1 tbsp
Heat the oven at 400°C, cut the head (or knob) of garlic bulb, take out most of the paper around garlic, place it in an aluminum foil. Drizzle 1 tbsp olive oil and massage the oil on the garlic bulb. Wrap the foil around the bulb and put it in the oven for 30 minutes.
Add water in a big bowl and bring it to boil. Cut the cauliflower florets and add it to the boiling water add 1 1/2 tsp salt. Boil them for 8 to 10 mins till the florets are tender.
Drain all the excess water and let it sit in a strainer for 10 mins. Once the temp of cauliflower reduces to a comfortable handling temp, then put it in a kitchen towel. Use your muscles to squeeze it hard and take out all the extra water out of the cauliflower florets.
Take a food processor and add the roasted garlic bulb (without the skin), squeezed and drained cauliflower florets, salt 1/4 tsp (be careful and taste the salt as we added some at the time of boiling too), roughly ground pepper, cottage cheese and soy milk.
Churn it well to get a creamy texture. Make sure you keep stopping the food processor in between and scrape the cauliflower and cottage cheese back in.
In the last round add chives and give a short run in the food processor.
Remove it in a serving bowl and garnish with chives.