John Myers
Ingredients for 2 servings:
- 1 small head of cauliflower (approx. 600g)
- 1 cup lentils, red, (100-150g)
- 1 cup water
- ½ tsp salt
- 1 cup coconut milk (100-150ml)
- 1 Stevia tablet
- n. B. Salt
- e.g. chili flakes
- e.g. garlic powder
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
low carb, slow carb, Logi, Montignac, lactose-free alternative to mashed potatoes
Soak the lentils in fresh, cold water. Wash the cauliflower and roughly chop it into pieces, including the stalk (cut off the woody part). Rinse the lentils in a sieve with clean water. Bring the lentils, cauliflower, salt, and water to a boil in a saucepan, cover, and simmer on low heat for about 15-20 minutes, until the lentils and cauliflower are tender. This is when the cauliflower pieces can be easily broken apart with a fork. Add a little more water if necessary. Remove the lid and let the remaining water evaporate for about 5-10 minutes. Puree the cauliflower and lentils together with the coconut milk and a stevia tablet (or similar). Season to taste with salt, chili, and garlic powder. Tips: If the puree is too runny, you can thicken it with guar gum or konjac flour, for a calorie- and carb-free consistency. For this recipe, the exact proportions are not important—all measurements can be varied as desired. Nutritional values per serving (300g cauliflower, 50g each of lentils and coconut milk): kcal: 288.5 kJ: 1204.5 Protein (g): 19.5 Fat (g): 8.2 Carbohydrates (g): 31.8 BE: 2.6
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