Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 6
Ingredients
6 small CrepiniⓇ Egg Wraps with (Gluten-Free Grains or Cauliflower)Coconut oil spray, as needed
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
For the Mashed Cauliflower
16 ounce bag frozen cauliflower2 tablespoons unsalted butter
2 cloves garlic, minced
¼ cup heavy whipping cream
1 ounce (¼ cup) grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon ground black pepper
For Garnishing
Unsalted butter pats2 tablespoons chives or green onions, snipped
Black pepper, for garnish
Directions
- Preheat oven to 350
° F. - Spray coconut oil on both sides of each Crepini.
- Sprinkle tops with salt and pepper.
- Lay each Crepini over the top of a muffin cavity.
- Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly.
- Cook cauliflower according to package directions.
- To a small saucepan, over medium heat, melt the butter.
- Add garlic to pan. Let cook until fragrant, 1-2 minutes. Remove pan from heat.
- To a food processor, add cooked cauliflower, garlic butter mixture, heavy whipping cream, parmesan, salt, and pepper.
- Process until smooth and mixture resembles the texture of mashed potatoes. If texture of the mixture seems too thick, add heavy cream, 1 teaspoon at a time, until desired texture is reached.
- Fill Crepini cups with mashed cauliflower. Garnish with pats of butter, chives or green onions, and black pepper. Serve immediately.
Nutritional Information (per serving)
Calories: 81 Total Fat: 5.8g Cholesterol: 27mg Sodium: 369mg Total Carbohydrates: 4.7g Protein: 2.8g
Tips & Tricks
You save over 32g of carbs and 100 calories per serving by substituting mashed potatoes with cauliflower and Crepini!
FEATURED PRODUCTS: