Low Carb Vegetarian Mashed Potato Bowl
How to Make It
Step 1
Cut the cauliflower into large pieces and add them to a pot. Cover the cauliflower with water, then bring the pot to a boil on your stove. Cook the cauliflower for 10-15 minutes until the core is soft enough to pierce with a fork.
Step 2
Drain and add the boiled cauliflower to a blender or food processor. Blend the cauliflower with butter, pea protein powder, salt, pepper, onion powder, and garlic powder. Once your cauliflower resembles mashed potatoes, add it to your serving bowl. Leave this aside for later.
Step 3
While the cauliflower is boiling, you can make your eggs. Hard-boil your eggs (or cook them to your liking). Once the eggs are cooled and peeled, you can slice them.
Step 4
To make the gravy for the mashed potato bowl, whisk together vegetable broth and tapioca starch in a small bowl. Then, pour the mixture into a pot and begin heating the broth until it thickens. Whisk heavy cream into the gravy along with the remaining ingredients. Remove the gravy from the heat once it thickens to your desired consistency.
Step 5
Assemble your mashed potato bowl by arranging the sliced eggs over the potatoes in your bowl. Pour the gravy over the top and enjoy. Refer to the top of the recipe introduction for suggestions on more toppings to include.
Ingredients
- Cauliflower – 6 oz
- Butter, unsalted – 1 tsp
- Pea Protein Powder – 1 tbsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Raw egg – 2 large
- Vegetable broth, bouillon or consomme – 0.25 cup
- Tapioca Flour – 1 tsp
- Cream Heavy Whipping – 1 tbsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Thyme, dried – 0.13 tsp
- Garlic powder – 0.13 tsp
- Butter, unsalted – 1 tsp