Herbed Cauliflower Mash

I know… Not the prettiest photo, but really tasty!

photo 3-1

This cauliflower purré makes a wonderful stand in for mashed potatoes! It is low-carb, yet creamy and a satisfying side dish that goes well with everything from roasted veggies to pan seared fish fillet and even Bratwurst…

photo 1

Mr. RPK actually loves mashed potatoes, but I got him on this cauliflower mash.

My secret ingredient is freshly ground nutmeg (which I also use for the mashed potatoes).

photo 4

photo 2

photo 5

I added fresh herbs and green onions, not just for better taste but also to add something green to the white cauliflower. Looks so pretty!

photo 3

Ingredients:

1 head of cauliflower, cut into small florets

2 green onions, thinly sliced

1 Tbsp fresh thyme leaves

1 Tbsp chives, thinly sliced

½ tsp freshly ground nutmeg

1 Tbsp olive oil

salt and pepper to taste

In a large pot, bring water to boil. Add cauliflower florets and cook for 10-15 minutes.

photo 1-1

In the meantime, sauté green onions in a small skillet for 2-3 minutes until they soften. Remove from heat and mix with chives and thyme.

Drain the cauliflower and place it back into the pot.

photo 2-1

Add nutmeg, herb mix, olive oil and s & p. Mix until well combined.

photo 3-1

Using a hand mixer, purré everything into a mash.

Adjust seasoning if needed.

For dinner, we enjoyed the cauli mash with Italian sausages…

photo

Next day’s lunch we had the leftovers with arugula salad and roasted veggies. Delish!

photo 4-1

photo 5-1

Herbed Cauliflower Mash

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Herbed Cauliflower Mash

A low-carb stand in for mashed potatoes. The nutmeg and the herbs make the difference!

Ingredients

  • 1 head of cauliflower, cut into small florets
  • 2 green onions, thinly sliced
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp chives, thinly sliced
  • ½ tsp freshly ground nutmeg
  • 1 Tbsp olive oil
  • salt
  • pepper

Instructions

In a large pot, bring water to boil. Add cauliflower florets and cook for 10-15 minutes.

In the meantime, sauté green onions in a small skillet for 2-3 minutes until they soften.

Remove from heat and mix with chives and thyme.

Drain the cauliflower and place it back into the pot.

Add nutmeg, herb mix, olive oil and s & p.

Mix until well combined.

Using a hand mixer, purré everything into a mash.

Adjust seasoning if needed.

http://blog.realpeoplekitchen.com/herbed-cauliflower-mash/

Naked Beef Burgers

Naked Burgers

… aka “Frikadellen” in Germany!

1 lb grass fed ground beef (93% lean)

¼ cup red onion, diced and sautéed

2 Tbsp capers, drained and chopped

1 Tbsp Dijon mustard

2 tsps Siracha sauce

2 egg whites

¼ cup flat leaf parsley, finely chopped

salt and pepper to taste

2 tsps olive oil

 

Mix all the ingredients (through salt and pepper) together until well combined. Shape into 4 evenly sized patties. Heat the olive oil in a large skillet over medium-high heat.

Place patties in skillet and fry for about 5 minutes on each side, until they are nicely browned.

Enjoy!

I served the burgers with a cucumber bell pepper salsa :)

Naked Beef Burgers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 2-4

Ingredients

  • 1 lb grass fed ground beef (93% lean)
  • ¼ cup red onion, diced and sautéed
  • 2 Tbsp capers, drained and chopped
  • 1 Tbsp Dijon mustard
  • 2 tsps Siracha sauce
  • 2 egg whites
  • ¼ cup flat leaf parsley, finely chopped
  • salt, to taste
  • pepper, to taste
  • 2 tsps olive oil

Instructions

Mix all the ingredients (through salt and pepper) together until well combined. Shape into 4 evenly sized patties. Heat the olive oil in a large skillet over medium-high heat.

Place patties in skillet and fry for about 5 minutes on each side, until they are nicely browned.

http://blog.realpeoplekitchen.com/naked-beef-burgers/