Monday, January 7, 2013

So after coming from the farmers market with the best veggie/fruit in the city I made a promise that I would use every veggie/fruit in my weekly menu. After my husband made some awesome kale chips (recipe coming soon), I decided to make some mock garlic/parsley potatoes. I found a recipe online that I tweaked a bit to my own liking. It came out pretty good...I'm really shocked how easy it was to make. So if you are trying to take in less carbs and replace them with more veggies this recipe is a great alternative.


  • 1 medium head cauliflower
  • 1 cup of goat milk ( or the milk of your choice)
  • 1/4 cup grated Parmesan(optional)
  • 1/2 cup of chicken stock
  • 1/2 teaspoon minced roasted garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 teaspoons chopped fresh parsley,
  • 3 tablespoons unsalted butter


Preheat oven to 350 degrees.
Clean and cut cauliflower into small pieces. Baked in oven for about 12-15 minutes, or until well done. Take out; do not let cool
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the milk, Parmesan, garlic, chicken stock, and pepper until almost smooth.
Garnish with parsley, and serve hot with pats of butter.


Next week I will make Mock Southern Potato Salad...So if you are diabetic or just want to eat less carbs come back for more mock recipes.


  1. I love cauliflower mashed potatoes. Some of clients and boot-campers make them, because they are following a low carb eating program.