The Pioneer Woman Tasty Kitchen
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Duchess Cauliflowers

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Prep:

Cook:

Level: Easy

System:

6

Description

These low-carb duchess cauliflowers are cousins of the classic duchess potatoes. However, they won’t be upstaged by their better-known high-carb relatives, quite the contrary: full of flavor and healthy ingredients, these morsels are also great for the finest dinner.

Ingredients

  • 1 pound Organic Cauliflower, Boiled Until Soft And Tender
  • ½ teaspoons (or To Taste) Unrefined Sea Salt
  • 2 Tablespoons Organic Butter
  • 2 whole Extra Large Organic Eggs
  • ⅓ cups Organic Coconut Flour

Preparation

1. Preheat the oven to 350°F (175 °C).

2. Add the salt and the butter to the still hot cauliflower and purée until smooth.

3. Add the eggs and again purée until smooth.

4. Add the coconut flour and whisk until smooth.

5. Let the mass stand for 10 minutes.

6. Line a baking sheet with parchment paper.

7. Take a pastry bag with a large star tip and pipe rosettes or florets on the parchment paper. You can also use a freezer bag, fill it with the mass and cut away a tiny piece from one corner and then pipe nice figures.

8. Bake the duchess cauliflowers for 15–40 minutes. The baking time depends on the size.

9. Serve warm.

4 Comments

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Avatar of Lin Larson

Lin Larson on 2.21.2014

Katherine, I bet you could also use almond flour instead of coconut flour. It is even lower in carbs than coconut flour.

Avatar of Elviira

Elviira on 11.6.2013

Hi Katherine, unfortunately I cannot say. Basically it should work, but since coconut flour absorbs the moisture, I wonder if the result is too moist with regular flour. Maybe you add the flour in small amounts until you reach the desired consistency?

Avatar of Katherine

Katherine on 10.29.2013

Do you think I could successfully substitute regular flour? I’m allergic to coconut but would love to try these.

Avatar of adeline

adeline on 2.25.2013

OH…I can not wait to try these..!!
Cauliflower has become such a staple in my house…so very versatile
Thank you for sharing

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