• 1 or 2 heads of cauliflower, cleaned and broken in flowerettes
• 1/8 to ¼ cup water or milk
• 1 T butter (NO margarine!!!)

Steam cauliflower until lightly tender. Place in food processor, in batches if necessary, and use a bit of water or milk to thin so you can process it until the consistency of mashed potatoes. Yup, that is it. Now instead of 1/3 cup unfavorable stingy potato carbs, you get 2 generous cups of favorable carbs that taste WONDERFUL.

©2002, 2003, 2004, 2005 Karen Krooskos Bowers
Karen's Kitchen
2660 Highlands Blvd.
Spring Valley, CA 91977
Ph: 619-697-7269 Fax: 619-469-8092
karen@karenskitchen.com