Before I get to the (awesome) recipe, just a few quick updates regarding IBIH.
First, I appreciate your patience as we waded through a lot of performance issues in the past few weeks. Pinterest wasn’t working, the site was crashing pretty much daily for hours at a time, and a few other issues were going on behind the scenes that were driving me (and you) crazy.
I’m happy to report that I finally hired a professional (Robin from GritsDesign.com) to manage the technical side of things, and she has been doing a fantastic job so far!
Pinterest is working again (you can find the sharing buttons at the top and bottom of each post), and the site hasn’t crashed in days – thanks to Robin switching me from Inmotion Hosting to the far cheaper and more efficient Orange Geek.
I’m hoping that this will mark the end of the annoying issues we’ve been having – making my life, and yours when you’re here on IBIH, much easier. If you DO experience any issues, please let me know ASAP so we can address them immediately and get things back to running smoothly!
In other news, if you’ve been following along on the Facebook page, you know that I decided to try dairy free for awhile to see if it would break through the plateau I’ve been stuck in. After 2 weeks dairy free and no significant change in my weight loss pattern, I decided it just wasn’t worth it. So while I’m cutting back on the amount of dairy overall, I have started adding it back into my diet in the form of cream in my coffee again (you have no idea how good that first sip was), as well as some cheese occasionally. The first morning after I started eating dairy again I was down 2 lbs – it was a nice bonus and validated that for me personally, cutting out dairy is not the key to weight loss while on keto.
Some of you don’t have the option of just eating dairy because you feel like it. It’s for you guys that I will continue to post more dairy free and low carb recipes moving forward.
While I was on my dairy hiatus, I really missed eating all of my yummy cauliflower puree recipes (Better than Potatoes, Bacon and Smoked Gouda, Pepperoni Pizza, and Jalapeno Popper specifically.) I realized that every single one of them contained dairy – and lots of it.
So I made it my mission to create a luscious cauliflower puree recipe that would be not only low carb, but also dairy free. Even I was skeptical that I could pull it off, and I wracked my brain for days thinking about my options. I wanted it silky and rich like the versions with butter, cheese and cream, but couldn’t think of a substance that would give that to me without strange side effects. Coconut oil leaves a distinct flavor that I didn’t want, avocados would turn it an unappetizing green color, etc.
Finally, I hit on an idea that I thought might work, but I really wasn’t sure. Mayonnaise. I know, right? It’s weird to think about using it in this application – and yet not really. It’s creamy and rich, so in theory I hoped it would give me the silky texture I was looking for.
Well IT DID! I’m not going to go overboard and claim that it’s better than my other cauliflower puree recipes, but it will definitely hold it’s own. I added the mayonnaise and garlic while cooking the cauliflower to mellow it out, then the chives and hint of lemon got thrown in at the end to cut through the richness and add a lively, fresh element.
I loved it – and I’ll make it again even though I don’t have to now that I’m back on dairy. It’s different from my other keto friendly cauliflower mash recipes – but in its own way, just as delicious!
For those of you that gaze longingly at the photos of my other cauliflower mash recipes, but never try them due to the dairy factor, this will be game changing. Rejoice my lactose challenged friends – silky and delicious cauliflower puree is back on the menu!
- 4 cups cauliflower florets
- ⅓ cup mayonnaise
- 1 clove garlic, peeled
- 1 Tbsp water
- ½ tsp Kosher salt
- ⅛ tsp black pepper
- ¼ tsp lemon juice
- ½ tsp lemon (or lime) zest
- 1 Tbsp fresh chives, chopped
- Combine the cauliflower, mayonnaise, garlic, water, salt and pepper in a large microwave safe bowl, stirring to coat. Microwave on high for 12-15 minutes (or longer), until completely softened. Add the cooked mixture to a magic bullet or food processor and puree until smooth. Add the lemon juice, zest and chives and pulse until combined. Serve warm.
Looking for more delicious Atkins and keto friendly recipes? Download your copy of the IBIH Spring 2014 Ezine to get five fantastic new side dish recipes, along with 20+ other low carb and gluten free recipes for Spring!