Summary

Ingredients

• 500 g cauliflower
• 0.75 ¾ Package cream cheese (watch out: reduced fat often reduces the taste)
• 1 pinch sweetener, (stevia or other sweetness at will)
• 1 teaspoon lemon or orange peel, finely grated

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Instructions

1. The origin of this recipe is a hearty low-carb puree, which, thanks to the relatively tasteless cauliflower, can also be made wonderfully sweet. This dish can best be compared to semolina porridge, but it has a very special taste and, thanks to the cream cheese, also a touch salty.
2. Cook the cabbage until it is a bit firmer or softer, depending on the desired consistency. As soon as it is cooked, puree it with the cream cheese, you can also use a little more or less cream cheese here, depending on the desired consistency of the pulp. Then sweeten the porridge with stevia or the desired sweetener, add the citrus peel, stir everything well and refrigerate the porridge.
3. The freshest cauliflower should be used as possible; overlaying will affect the taste. If you are already bothered by the barely noticeable smell of cabbage, you should add some lemon juice to the cooking water and give it a try - it is hardly noticeable.
4. It also tastes very good to mix the porridge with a dash of cream (makes it a little creamier), to use a vanilla flavor instead of lemon peel or to enjoy it as a dessert like rice pudding with fruits. Or eat it warm like porridge with syrup, whereby the syrup then of course breaks the low-carb framework. With enough cream cheese, cream and hand blender power, I could even imagine a pudding substitute - try it!