The low-carb craze is influencing menus of America’s restaurant chains, but no chain has embraced the trend as enthusiastically as Ruby Tuesday.Notion’s Restaurant News awarded the chain “Best Healthy Choice Menu Selection for 2004,” based on more than 30 new low-carb dishes added to the menu, including low-carb cheesecake, burgers in high-fiber tortilla wraps, and other low-carb stand-ins such as Creamy Mashed Cauliflower. This most talked-about of the new selections is a side dish stunt double for mashed potatoes, with a carb count coming in at a measly 9 net carbs per ¾-cup serving, according to the menu. The spices and cream that are added to steamed and pureed cauliflower give this dish the taste, texture and appearance of America’s favorite side. Serve this up with any entrée that goes well with mashed potatoes, and you’ll never miss the spuds.
MAKES: THREE ¾-CUP SERVINGS
INGREDIENTS:
- 1 head cauliflower
- ¾ cup water
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ¼ teaspoon ground white pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
INSTRUCTIONS:
- Divide a head of cauliflower into florets that are all roughly the same size. Steam cauliflower pieces over boiling water for 15 to 20 minutes, or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.
- When the cauliflower has cooled, put the florets in a food processor along with ½ cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.
- Pour all of the pureed cauliflower into a medium saucepan. Dissolve the cornstarch in the remaining ¼ cup of water and add the solution to the cauliflower.
- Add the cream, sugar, salt, white pepper, garlic powder, and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.
