MASHED CAULIFLOWER
(perfectly Neutral mashed "potatoes")
6 carbs per cup

STEAM, BAKE, OR ROAST UNTIL VERY SOFT:
1 head of cauliflower, cut into florets
2 large heads of garlic (peeled cloves)
1 onion, peeled and thickly sliced
salt and pepper to taste

PUREE VEGETABLES WITH:
1/4 cup sour cream
1/4 cup butter
sea salt & pepper to taste

Taste and adjust seasoning, butter, and sour cream so that you end up with a rich tasting, smooth puree.

Things to do with leftovers:

Stir into almost any soup or stew. Chili or Asian soups are about the only soups I can think of that this puree wouldn't work with.

Add shredded or crumbled cheese to hot puree and use as a sauce for vegetables.

RED CAULIFLOWER:
Stir 1/2 cup Roasted Red Bell Pepper Sauce or Dried Tomato Sauce into 2 cups cauliflower puree.

CHEESY MASHED CAULIFLOWER:
Spread cauliflower puree in jelly roll pan. Broil until top is slightly browned. Top with grated cheddar cheese. Broil until cheese is slightly browned. Use a spatula to serve onto individual plates.

CAULIFLOWER PIZZA:
Spread cauliflower puree in jelly roll pan. Broil until top is slightly browned. Top with pureed roasted red bell pepper (and leftover cooked vegetables such as bell pepper, onion, zucchini, mushroom, olives, raw tomatoes), then with shredded mozzarella or mix of mozzarella and parmesan. Broil until cheese is slightly browned. Use a spatula to serve onto individual plates.

CAULIFLOWER SOUP:
Thin puree with nondairy milk or broth, (and a little cream). Taste and adjust seasoning, adding more liquid if necessary.

CHEESY CAULIFLOWER SOUP:
Stir cheddar, mozzarella, jack, gouda, or edam cheese into Cauliflower S.