Have been paying attention to carbs in an experiment to see how well it will help my low back issues. Seems to be helping, though I was not as in control of my own diet with the holidays. Back to normal now, yay!
Cauliflower has been key in making low-carb taste good. There are recipes for Cauliflower Rice, Pizza, and “mashed potatoes”. Some of them contain dairy and eggs so if that doesn’t work for you, please substitute.
Link to Cauliflower Pizza (and other cauliflower-mock dishes):
My adaptations on this recipe:
Substituted egg replacer for eggs
added pesto sauce to give a bit more flavor, and no additional garlic
One of the key parts of the recipe is to dry the pulverized cauliflower thoroughly with paper towels. Think “flour”–it has to be dry.
I sautéed whatever veggies seemed appropriate that were in my fridge. (this is the kind of cook I am anyway…).
Saute onions, grated zucchini, sun-dried tomatoes (in a jar with olive oil)
Form “dough” into patties (the larger they are, the harder they are to cut and pick up), bake for 10-15 min as per the recipe.
Add sautéed mix plus cut black olives and bake again, 15-20 min or until it seems firm and brown around edges.
tips: Use some flour on your hands to form patties. If you want to keep it gluten free, use almond flower or besan flour.
If I had used real eggs it might have held together better. As it was, the consistency was more like potato pancakes, so smaller and thinner “pizza” works better.
That’s it! Enjoy!