If you want to cut carbs but not flavor, you're going to LOVE this one!
The holidays are full of extra carbs and empty calories. Every little step you take to make healthier substitutions can really add up! This is a pretty hard recipe to screw up so I really hope you will try it! I found it at Inspector Gorgeous. You can find her on Pinterest.
Fried Sage
“No one hears "fried sage" and thinks that it sounds delicious, but guess what? It's amazing!.”
I hate blog posts that ramble on and on about the author and about every product they used to make a recipe (with convenient purchase links of course) so we are going to jump right in. My goal with this blog is not to monetize it and sell products. It's to provide people with information that I have found helpful as I went through my own lifestyle changes as part of bringing my gut into balance. If you haven't ever had your GI mapped, it is the best place to start! You can find out what is REALLY going on inside of you and get a REAL plan to address the core issues that are causing the symptoms you may be experiencing. Visit www.thegutgirls.com to learn more!
Now, back to the recipe!
INGREDIENTS
1 Head Cauliflower, broken into florets
1/2 cup Vegetarian Chickn* Broth
1/4 to 1/2 cup Sour Cream (light or regular)
1/4 cup Parmesan Cheese
3 cups Baby Spinach
5-6 Baby Bella Mushrooms, sliced
4 cloves Garlic, sliced
3 tbsp Avocado Oil
1-2 drops of doTERRA Black Pepper oil
4-5 Sage Leaves
Salt to taste. Optional - A pinch of Tony Chachere's Creole seasoning
INSTRUCTIONS
Steam the cauliflower on the stovetop or in a microwave-safe steamer with 1/4 cup water until the florets are tender and break apart with a fork. About 6 minutes in a microwave or 10-15 on the stovetop. You can also use your Insta-Pot. Use manual setting for 3 minutes
Drain the water from the cauliflower and using an immersion blender, puree the cauliflower until smooth. This can also be done in a food processor but clean up is easier with the blender!
Add the sour cream, black pepper oil and vegetarian broth (1/4 cup at a time) and process with the blender until very smooth. Stir in parmesan cheese and a few pinches of salt.
In a large frypan, heat the oil on medium-high. Add the sage leaves and garlic to the oil and fry just until they begin to crisp.
Remove the sage and garlic from the pan and lay on a paper towel. Add the mushrooms to the hot oil, sauté lightly and place on the paper towel to remove any excess oil.
Add the spinach to the remaining sage garlic oil and sauté just until the leaves begin to wilt.
Season with salt to taste and serve with mushrooms, garlic, and sage over a heaping portion of cauliflower mash!
TIPS
Sage is easy to grow. If you like the flavor, consider growing your own next time. For today, find the freshest sage you can. Your local organic grocer is a good place to start!
I'm not a fan of the microwave. The stove top or pressure cooker are my preferred methods of cooking the cauliflower..
If you don't have an immersion blender, you can also use your old reliable hand mixer!
Make sure your oil is hot before you add your sage and garlic. You'll get a better finished texture.
You can use your favorite greens in place of spinach. Just stick with firmer leaves.
NUTRITION INFORMATION
Serving Size3/4 cup
Amount Per Serving
Calories197
Total Fat14g
Carbohydrates 12g (Net Carbohydrates 8g )
Fiber4g
Protein8g