This keto cauliflower mashed is the perfect replacement for standard mash potatoes and is perfect for any keto meal.
Taking a bland vegetable like cauliflower and turning it into a creamy Keto cauliflower mashed is just amazing and you will love it.
Making Keto cauliflower mash is easier then mashed potatoes, you don’t have to worry about the peeling of potatoes. Check out the recipe below
Please Pin On Pinterest
How To Cook Cauliflower To Taste Like Mashed Potatoes.
The first step into making Keto cauliflower mash is to prep cauliflower by removing the leaves and stem, and cut the head into small, even-sized florets. The smaller the florets, the faster they will cook.
To cook it, you can either steam the cauliflower florets for 15 minutes or boil them for 10 minutes. The cauliflower is cooked when you can easily pierce it with a fork.
To make your mashed cauliflower taste like mashed potatoes, use the same ingredients that you would normally use in your favorite mashed potatoes recipe. Here, I recommend:
Butter — I usually buy unsalted butter because it gives you more control over how salty you want the dish to taste.
Heavy Cream — You may need some heavy cream, you may not. If you need to thin out your mashed cauliflower, you can add in a tablespoon or two of heavy cream.
Garlic — You can use fresh minced garlic sautéed in butter, or substitute a half teaspoon of garlic powder for convenience.
Sour cream — Use full fat sour cream, or you can substitute cream cheese for an even thicker texture.
Parmesan cheese — I like to use finely shredded parmesan. You can also add other cheese, like cheddar or even mozzarella.
How To Mash Cauliflower
My number one tip for smooth mashed cauliflower is to cook the cauliflower florets until they are really soft.
Don’t stop cooking them at the “crisp-tender” stage as you normally would. The cauliflower needs to be really soft to mash smoothly.
The softer it is, the smoother and creamier your result will be.
1 large head cauliflower, cut into florets
4 tablespoons unsalted butter
1/4 cup sour cream
2 cloves garlic, minced
1/4 cup parmesan cheese, finely shredded
Salt and black pepper to taste
Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until very tender. Alternatively, boil cauliflower in a large pot of salted water for 10 minutes or until very tender. Remove and drain well. Set aside.
In the same pot, heat the butter over medium-high heat. Saute the minced garlic until fragrant (about 1 minute).
Transfer the cauliflower and sauteed garlic into the bowl of a food processor. Blend the cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor bowl.
Transfer the mashed cauliflower into the pot. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
Leave a comment below and let me know how you enjoyed it 😉.