Ingredients:
- 1 cauliflower
- 1/2–1 teaspoon half salt
- ½ teaspoon pepper
- Chopped chives or the greens from 2 green onions
- 2 tablespoons light margarine
- 2 extra large eggs
- 1/3 cup psyllium husk
Directions:
- Cook the cauliflower until soft and tender. Carefully pour out all the water.
- Preheat the oven to 350 °F (175 °C).
- Add the half salt and the margarine to the hot cauliflower and purée until smooth.
- Add the eggs and again purée until smooth.
- Add the psyllium husk and whisk until smooth.
- Let the mass stand for 10 minutes.
- Line a baking sheet with parchment paper. Spray with Canola Pam.
- Take a pastry bag with a large star tip and pipe rosettes or florets on the parchment paper. I didn’t have one so I just spooned them on the paper that was sprayed with Pam.
- Bake the duchess cauliflowers for 15–40 minutes. The baking time depends on the size.
- Serve warm.
I did find them a bit on the plain side. I would say needs some garlic powder, paprika or some spice as well to give it a bit of kick.
Credit: Maria Papadopoulos