A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Low Carb Cauliflower Potato Puffs
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- #5267
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 head cauliflower
2 tablespoons water
4 tablespoons butter, at room temp
2 large egg yolks
1 cup grated Parmesan cheese
salt and pepper
directions
Preheat oven to 400 degrees F.
Cook or steam cauliflower until soft, drain and place in food processor. Add butter, egg yolks, and cheese. Process until smooth, add salt and pepper to taste.
Put small spoonfuls of mixture onto a greased baking sheet. Bake for 20 minutes or until browned and set. Serve hot.
cook's notes
you can deep-fry these as well.
added by
tkimgoodcook
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
July 8, 2013
I process the cauliflower in the food processor before cooking it then boil it until super soft. then I drain on paper towels to get all the liquid out. I only used one egg yolk and these held together pretty well.
March 18, 2009
The flavor of these "faux-tatoes" was delicious, however, they didn't really hold their shape when baked. We steamed the cauliflower and then put it in a hot oven to further evaporate the liquid (since too much liquid in the mix can make it runnier than potatoes). We will definitely try these again but with modifications. Instead of 2 egg yolks we'll add one yolk and then beat 2 egg whites until stiff and fold that into the mixture before baking. It needs something to firm up the puffs but that won't add carbs or modify the flavor.