low carb cauliflower parmesan potato puree that is amazing with rib roast or shrimp scampi
1 head cauliflower
1 russet baking potato peeled
1 large red potato peeled
2 cloves garlic peeled
1 teaspoon white pepper
¼ cup milk
1 cup shredded parmesan
2 tablespoons salted butter
1 teaspoon salt
No nutrition information available
Chop cauliflower. Add with peeled garlic in boiling water and boil for 10-15 minutes until tender.
In a separate pot, boil chopped potatoes for 20 minutes.
Strain both. Place in food processer with all other ingredients. Pulse until smooth and fluffy. Stir to ensure all is combined. Pulse again. Sprinkle with parsley.