Mashed Cauliflower and Curried Meatballs

Mashed Cauliflower and Curried Meatballs

Giving up mashed potatoes was one of my fears when I considered giving up my hefty carbohydrate dishes. Thankfully, this mashed cauliflower does the trick to satisfy any mashed potato cravings you may have. The texture and taste are so similar you might even fool the biggest low-carb skeptics.

Mashed Cauliflower

  • 1 head of cauliflower
  • 2 cups of chicken stock
  • salt
  • 2 tbsp butter

Curried Meatballs

  • 2 pounds ground turkey
  • 2 tbsp coconut oil
  • 1 bell pepper (diced)
  • 1 carrot (grated)
  • 3 eggs
  • 1/2 onion (diced)
  • 2 cloves garlic
  • 1 tsp onion powder
  • 1 tsp garlic clove
  • 1 tsp paprika
  • 2 tsp curry powder
  • 1/2 cup chopped parsley

Mashed Cauliflower

  1. Cut up the cauliflower, removing the stems.
  2. Boil cauliflower in the soup stock for about 8-10 minutes (microwaving for about 5 minutes is also great because it makes them more firm like real potatoes)
  3. Drain pieces in a colander until all the excess water is drained.
  4. Use your choice of instrument to blend cauliflower to the consistency of mashed potatoes. You can use a Cuisinart hand mixer or blender.

Curried Meatballs

  1. Pre-heat oven to 400 F.
  2. Cook the bell pepper, onion, and garlic and curry powder in the coconut oil until soft.
  3. Let the mixture cool and add the rest of the ingredients, mixing them well.
  4. Let the mixture sit in the fridge for 1-2 hours so it forms better.
  5. To form the meatball, roll 2 tbsp of mixture with your hands.
  6. Place meatballs into a baking dish.
  7. Bake at 400 F for 20-25 minutes
  8. Serve this meal with some steamed broccoli.

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