If you have been following my low carb and gluten free meal plans, then you probably saw this recipe way back in week 7. Hopefully you have enjoyed it several times since then. Ever since I was a small child, potatoes have always been my favorite food. Mashed, fried, hash browns, french fries, tater tots… You name it, and I love it. When I first started a low carb lifestyle, potatoes were the very thing I missed the most. I instantly knew that I needed to find a satisfying solution to my potato love affair dilemma. I kept hearing that cauliflower was a great substitution. I was not a fan of cauliflower. I hated the smell of it as it cooked. I hated the mushy texture. I could only eat it raw if it was drenched beyond recognition in ranch dressing – yes, I am super fancy. Thank you for asking! But somewhere along the way, my love of potatoes morphed into a deep love of cauliflower – the stinky cruciferous vegetable I once loathed. As I got creative in the kitchen I realized just how many amazing things you could substitute it for. Don’t believe me? Check out my Caramelized Onion and Prosciutto “Mac” and Cheese recipe or maybe my Buttery Cauliflower Rice Pilaf Recipe. Still not convinced? Check out this round up of 24 Creative Cauliflower Rice Recipes. I am a firm believer that even the pickiest of eaters is just one amazing recipe away from being converted into a cauliflower lover. Perhaps this will be that recipe!