Monday, May 6, 2013

Baked Faux-Tatos

Baked Faux-Tatos

Per Serving
300 Grams Cauliflower (only florets, not the stem)
1 Oz Fat Free Cream Cheese
1 TBSP Nutritional Yeast
1/2 TSP Onion Powder
Pepper and Garlic to taste

- Pre-heat oven to 400
- Steam Cauliflower
- Drain any liquid
- Puree cauliflower using hand-blender or regular blender
- In a medium bowl, mix whipped cauliflower with remaining ingredients
-  Lightly coat two ramekins with non-stick spray
- Divide faux-tatos between the ramekins
- Set ramekins on baking sheet
- Baked until top becomes golden

Possible Additions:
- Parmesan
- Turkey Bacon (pre-cooked)
- Cheddar Cheese -- any cheese, really.
- Chives
- Sour cream (Greek yogurt perhaps?)
- Pea protein ... why not?
- Shepherd's pie with extra lean ground turkey!

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