One cup of sliced Jimaca= 11 grams of carbs
One cup of diced potatoes = 26 grams of carbs
One cup of diced potatoes = 26 grams of carbs
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Substituting cauliflower for potatoes?
- Thread starter kawboy
- Start date
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- May 12, 2011
- 22,167
- 7,168
I love a good Broccoli and Sharp Cheddar Soup. Not sure how it would taste in Seafood Chowder.
On that note. When I lived in the eastern half of PA, York County, there was a seafood restaurant that served the most flavor filled seafood chowder I have ever had. Well balanced, thick and creamy, not Fishy at all. It had some type of Fin Fish, Haddock maybe, Shrimp, Scallops, Lump Crab, Clams and probably any other seafood they had to Use or Lose.The chowder was prepared, exclusively, by the owner, a sassy old woman who repeatedly teased me about taking the recipe to her grave. Unfortunately, she did. The restaurant stayed open after her passing, but the Chowder was never the same. Since then I keep me eye open for and try various recipes but have yet to find, " The One."...JJ
On that note. When I lived in the eastern half of PA, York County, there was a seafood restaurant that served the most flavor filled seafood chowder I have ever had. Well balanced, thick and creamy, not Fishy at all. It had some type of Fin Fish, Haddock maybe, Shrimp, Scallops, Lump Crab, Clams and probably any other seafood they had to Use or Lose.The chowder was prepared, exclusively, by the owner, a sassy old woman who repeatedly teased me about taking the recipe to her grave. Unfortunately, she did. The restaurant stayed open after her passing, but the Chowder was never the same. Since then I keep me eye open for and try various recipes but have yet to find, " The One."...JJ
not all diabetics are the same i can have one potato and not have a problem but two and my blood sugar spikes. My buddy can not have any as his blood sugar will go way over but he can have rice with no problems.
Trust me every person is different and it takes time and testing the blood sugar after eating to see what the food has done to the sugar levels.
KrisUpInSmoke
Smoking Fanatic
"According to the U.S. Department of Agriculture Nutrient Data Laboratory, 1 cup of raw or cooked cauliflower contains about 5 grams of carbohydrates. Cauliflower is rich in fiber, which is a type of carbohydrate. Of the 5 grams of carbs present in 1 cup of cauliflower, 2 of those grams of carbs are from fiber."
https://www.google.com/url?sa=t&sou...FjAaegQIBhAB&usg=AOvVaw1EEP8NfWeJEom53pSS8Ltf
I like to take Cauliflower and cut it into fairly small sections and then grill it in a little olive oil and some fresh garlic. When it gets to a tender condition I will remove it to a bowel and sprinkle some fresh grated Parmesan over the top. It comes out great and I use it as a potato substitute with steaks and such.
You all will think this is crazy but the answer is radishes. They are stupendous in soups for a potato texture sub. They are also damn good sliced and fried in bacon grease with onions to replace taters. I have been on a keto eating plan for about 9 months and love food so have learned some work arounds :) try it and i think you will be surprised.
Sorry for the incorrect info the carb stats kept changing and would not stay the same.
Anyway, I was just trying to point out the potato itself is not the problem. The problem is it's chowder, made with milk, butter, flour, etc. Subbing helps a little but... I know for a fact horseradish helps add potato flavor so I vote daikon.
@chef jimmyj Cantonese master stocks and superior stocks often use dried seafood to boost flavor. Dried flounder/stockfish is one, easy to find in asian food store, and cheap. Fried or baked and then reduced to powder for use. Naturally source of umami and mild seafood flavor.
Anyway, I was just trying to point out the potato itself is not the problem. The problem is it's chowder, made with milk, butter, flour, etc. Subbing helps a little but... I know for a fact horseradish helps add potato flavor so I vote daikon.
@chef jimmyj Cantonese master stocks and superior stocks often use dried seafood to boost flavor. Dried flounder/stockfish is one, easy to find in asian food store, and cheap. Fried or baked and then reduced to powder for use. Naturally source of umami and mild seafood flavor.
My neighbor makes a substitute salad as in potato salad with cauliflower.
Warren
Warren
Really liked the flavor of the turnip.I'll have to use them more often.
I mentioned earlier in this post about using radishes as a sub for potato in soups. Over the weekend I made a phenomenal Loaded Faked Potato soup involving both cauliflower and radish. Give this a try. I literally guarantee you wont be disappointed. It is one of the best soups I have turned out at home and NOONE who tried it could tell it wasnt a potato bacon soup. Below are my rambling instructions.
Note I used my homemade lean bacon ends. You may need more bacon and drain a bit if using normal store bacon. I can say too I was very pleased there’s not the slightest hint of the cauliflower flavor in the finished soup! Here we go, dice and fry 1 lbs. bacon in pan, set aside a couple handfuls. To the rest add 2 lbs. cut up radishes, two cut up bunches of green onion (save a little green)and 2 tsp minced garlic. Add 4 tbsp of butter. Fry until radishes are soft enough for a nice mouthfeel like potato. While frying Move to the Instant Pot. One head of cut up cauliflower, 4 cups chicken broth , 1 tsp pepper, 1 tsp leaf sage and add the bacon you set aside. Set for 10 minutes manual. Once done release pressure. Add 8 oz. cream cheese and cream this all with an immersion blender. Stir in the radish bacon mix from frying pan. Voila done done. Serve garnishing with chive, bacon and cheddar. Hope you enjoy EDIT - Have a few messages asking for carb count. My ESTIMATE Makes 8 servings , net carbs roughly 7. Mostly from radishes, cream cheese and cauliflower. Could be a little more or less depending on the bacon and broth you use. Can reduce about 1 net carb per serving by using half the amount of radish but we wanted it chunky.
Note I used my homemade lean bacon ends. You may need more bacon and drain a bit if using normal store bacon. I can say too I was very pleased there’s not the slightest hint of the cauliflower flavor in the finished soup! Here we go, dice and fry 1 lbs. bacon in pan, set aside a couple handfuls. To the rest add 2 lbs. cut up radishes, two cut up bunches of green onion (save a little green)and 2 tsp minced garlic. Add 4 tbsp of butter. Fry until radishes are soft enough for a nice mouthfeel like potato. While frying Move to the Instant Pot. One head of cut up cauliflower, 4 cups chicken broth , 1 tsp pepper, 1 tsp leaf sage and add the bacon you set aside. Set for 10 minutes manual. Once done release pressure. Add 8 oz. cream cheese and cream this all with an immersion blender. Stir in the radish bacon mix from frying pan. Voila done done. Serve garnishing with chive, bacon and cheddar. Hope you enjoy EDIT - Have a few messages asking for carb count. My ESTIMATE Makes 8 servings , net carbs roughly 7. Mostly from radishes, cream cheese and cauliflower. Could be a little more or less depending on the bacon and broth you use. Can reduce about 1 net carb per serving by using half the amount of radish but we wanted it chunky.
- May 12, 2011
- 22,167
- 7,168
Looks good and I'll take your word that we won't miss the Taters...JJ
billdawg
Smoking Fanatic
You may also want to try a rutabaga next time as a potato replacement. It has almost the same texture as a potato, and while they have more carbs than cauliflower, they still have less than half of carbs and calories of a potato. They also absorb the flavor of whatever soup or stew you cook them in really well.
Kinda funny, this thread is making me crave my wife's cauliflower soup LOL. Heads up xantham gum is a good low carb thickener.
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