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Old Tue, Nov-27-07, 10:43
alsmez's Avatar
alsmez alsmez is offline
Senior Member
Posts: 804
 
Plan: Atkins 92
Stats: 260/200/175 Female 72 inches
BF:Size 20/12/10
Progress: 71%
Location: NYC
Default Mock-bechamel style Cheddar cheese sauce

Came up with this last night when BF was wishing for a Prosperity sandwich made out of thanksgiving turkey leftovers (this is a weird St. Louis thing - turkey, bacon and cheese sauce). It tastes almost exactly like the flour/butter/milk based cheese sauce that my mother makes for her homemade mac n cheese (in fact, I intend to try it in that tofu recipe for mock mac n cheese). Anyway, here it is. I took a 2.75 lb cauliflower (35g net carbs) and boiled it until soft, then added 1/2 c. cream (3g carbs) and pureed. I got about 7 cups of puree from that, so approximately 5-6g carbs per cup.

1 c. cauliflower puree
1/4 c. cream or half and half (you could use stock or even water)
2 oz cream cheese
2-3oz cheddar cheese, shredded or in small pieces
pinch of dry mustard
pinch of cayenne
salt and pepper

Mix cauliflower and cream in small saucepan and bring to a simmer. Add cream cheese and stir until thoroughly melted. Add cheddar cheese and spices, and cook, stirring, until cheese is melted. If the sauce is too thick, add water or cream until you reach the desired consistency.

I estimate that this has about 10-11g net carbs for the whole thing, and it makes a good amount - plus, it counts as a vegetable! However, it does NOT taste like cauliflower, so if you're looking for something that does, skip this. I detest cauliflower, so I would be the first one to run screaming if this really tasted cauliflowery.

I might try subbing water for the cream and/or adding a little butter to it next time to see what that does. It would probably be very good with swiss or some other kind of cheese as well. Enjoy!
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