Seen on Cauliflower Power

This is one of our #1 most requested recipes! This low-carb stand-by gets a bit of a makeover to up the protein and give over-the-top flavor! For a portion control trick, mix a couple of eggs in and bake in mini-muffin tin’s to keep that 2 T of starch portion in check! This recipe is so good, even my super-picky teenage son eats MULTIPLE helpings and asks for these BY NAME!!

Cauli-TatosServings: 8 “Regular Size Tummies” (about 1/2 C)
OR 16 Bariatric Servings (1/4 C)

1 head of cauliflower cut into florets and washed
2 red potatoes, washed and cut into 1-1/2 inch pieces (you want them close to the same size as the cauliflower)

Cover the veggies with chicken stock and add about a teaspoon or so of salt. Bring to a boil over medium high heat, then reduce the heat and boil until potatoes and cauliflower are fork tender. Drain.

Making the Cauli-Tatos

While the potatoes and cauliflower are draining in a strainer, add to your pan:
2 T Butter, softened
1/2 block of cream cheese, softened
1/4 C milk
salt and pepper to taste

Heat these ingredients until the butter melts. Add the cauliflower and the potatoes back into the pan and mash slightly. Using an immersion blender if you have it, blend everything together until almost smooth. If you don’t have an immersion blender, toss it into the food processor and process until almost smooth. If you don’t want chunks, process until completely smooth. Transfer mixture to a greased 9X9 baking pan. Bake at 350 degrees for 15-20 minutes until hot and browned on top.

**For single-serving portions that are equal to 2 tablespoons, add two beaten eggs before processing and spoon into mini-muffin tins. These will bake at 350 degrees for about 5-7 minutes. Keep an eye on them to prevent over browning, and allow them to sit and cool for at least 10 minutes so they hold their shape*