Low carb and keto friendly, mashed cauliflower hits all the notes of traditional mashed potatoes with its smooth and creamy texture. It’s a perfect side dish for a roast of any kind, BBQ, and more than just a substitute for potatoes – it holds its own delicious merits.
Preparing the recipe starts off similar to mashed potatoes with cutting the pieces down to even sizes and boiling them. After draining though, we added in a key step of cooking off more of the water by adding the cauliflower back to the pot for another minute or two. Make sure to stir to help drive off some of the steam and dry out the cauliflower a bit more. This also helps break it up a bit before we puree it with the rest of the ingredients. Cauliflower naturally has a lot of water in it, and drying it out more not only prevents the mashed cauliflower from being watery but also makes for a fluffier end result.
We’ve got one last trick up our sleeve to share that truly makes this a standout recipe — we love to add just a bit of a parmesan cheese for a subtle salty umami-laden kick.
Creamy Mashed Cauliflower
Prep Time: 5 minutes
Cook Time: 15 minutes
Perforated masher (optional)
1 medium cauliflower, cut into evenly sized florets
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 ½ tablespoons grated parmesan cheese
½ teaspoon salt
Freshly ground black pepper (optional)
Chives, finely chopped (optional)
Serving: ¾ cup
Protein: 3.6 grams
Fat: 9.4 grams
Carbohydrates: 9.4 grams
Fiber: 3 grams
Sugar: 3 grams
Bring a large pot of salted water to a boil over high heat.
Wash your cauliflower and dry well. Discard the leaves, and chop the cauliflower into evenly sized florets. If you include the core, peel off a thin outer layer which tends to be tougher.
Carefully add the cauliflower to boiling water, and cook for 6-8 minutes.
Drain the cauliflower really well, and add it back to the pot over medium high heat for a minute or so while stirring, then turn off the heat. This helps some of the residual water cook off and evaporate.
Add the drained cauliflower to the food processor, along with the butter, heavy cream, and salt. Take care to not fill over ⅔ full, and pulse in batches as needed. Blend until it’s a smooth consistency, pausing at least once to scrape down the sides to ensure it’s evenly blended and to add the parmesan cheese. If using a perforated masher for a chunkier texture, mash the cauliflower and the rest of the ingredients in a large bowl.
Season to taste with additional salt, parmesan cheese, and pepper. Serve hot, and top with finely chopped chives if desired. Enjoy!
Make ahead: Mashed cauliflower will keep in the fridge for up to 5 days. Reheat on the stovetop or in a microwave.
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