Another cauliflower recipe which is great for how it tastes and that it feels like you are eating rice:
(This is a bit like the mashed cauli Norm has in the book but his is smooth like mashed potatoes… My husband likes this one.)
found it here:
1 medium cauliflower or 4 cups cauliflower florets
1 1/2 ounces (43 grams) cream cheese
Salt and freshly ground black pepper
Pinch ground or grated nutmeg
1 tablespoon sliced green onion (optional)
Cook up only the amount you need for your meal : one serve is about 50 grams of Cauli = 2g FP, 5g of cream cheese = .1g FP
steam cauliflower 8 to 10 minutes or until a fork can easily be pierced through the cauliflower.(I prefer shorter time as it stays more ricey)
Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes. This is important to dry it out.
Mix cauliflower with the cream cheese, salt and freshly ground black pepper. Use a potato masher to mash Cauliflower lightly till it is rice grain size – not smooth. Finish with a pinch of nutmeg.