Satisfy your cravings for a starchy side dish with this super easy recipe that delivers rich, creamy, low-carb results in minutes!
I have been a die-hard potato lover all my life. Whether they’re baked, broiled, fried, grilled, mashed, roasted, or scalloped—buttery, cheesy, herby, or salty—I am all about those starchy tubers!
They were the hardest thing to give up when my partner and I embraced a low-carb lifestyle. Luckily, there’s a non-starchy vegetable that steps up to take over their duties as a comfort food staple: cauliflower. This humble cruciferous cutie has been my saving grace more than once. I’ve cooked it multiple ways—steaming, roasting, grilling—but this low-carb lemon butter mashed cauliflower recipe takes its versatility to new heights.
First off, this dish is plate-ready in no time. I used the stovetop steaming method and still finished in 20 minutes flat. Then the texture and flavors are next-level satisfying. Each fluffy, creamy forkful has a deep, slightly sweet earthiness with a hint of tang from the sour cream. The lemon juice and zest perfectly balance the richness of the sour cream and butter with their bright acidity. And the fresh garlic keeps everything grounded with its savoriness. With just a bit of creative imagination, I could believe I was enjoying honest-to-goodness mashed potatoes!
I make this dish at least once a week. It pairs beautifully with everything from grilled steaks to roasted chicken to stir-fried veggies.
Fresh vs. frozen cauliflower: which is best?
I prefer fresh cauliflower for this recipe. Fresh florets deliver fluffy texture and subtle sweetness in every bite, making them worth the extra bit of prep. On the other hand, frozen cauliflower rice or florets offer unbeatable speed—they’re ready to steam and mash in no time. Both versions will soak up the lemon butter flavor. But fresh florets tend to yield a thicker, creamier mash, whereas frozen cauliflower tends to mash up softer and wetter. If frozen is all you have, drain it really well before mashing it. Simply transfer your steamed cauliflower to a colander or sieve and let it sit for a minute or two. You could also gently press on it with a spoon or spatula to coax out the excess moisture. For an extra-dry mash, spread the steamed cauliflower on a clean kitchen towel or paper towels and pat gently before mashing.
How do I store leftovers?
Store leftover mashed cauliflower in an airtight container in the fridge for up to 4 days. This dish freezes much better than mashed potatoes, thanks to its lower starch content. It’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave, stirring well. You can mix in a little extra butter or sour cream after reheating it to restore smoothness if needed.
Similar recipes to try
Hungry for more low-carb dishes that feature cauliflower? Check out this recipe for Keto Cauliflower Bread, this Delicious Low-Carb Cauliflower Casserole, this recipe for Keto Stir-Fried Cauliflower Rice, this one for Keto Mexican-Style Cauliflower Rice, this Cheesy Ranch Broccoli And Cauliflower Casserole, and this 10-Minute Cauliflower Mash recipe.
Low-Carb Lemon Butter Mashed Cauliflower
Ingredients
- 1 medium head cauliflower about 2 pounds
- 1/2 cup water 1-2 cups or more for stovetop steaming
- 4 tablespoons butter divided
- 2 tablespoons sour cream
- Zest of half a lemon plus more for garnish, if desired
- 1 whole garlic clove
- Juice of half a lemon
- Salt and pepper to taste
- Lemon slices optional, for garnish
Instructions
- Prepare the cauliflower by cutting off the stem and removing the core. If you're steaming in an Instant Pot, you can leave the head intact. If you're steaming in a pot on the stove, cut the florets and stems into pieces that will fit your pot.
For Instant Pot Steaming:
- Place the cauliflower inside the steamer basket with the water. Close the lid and seal the vent. Cook on low pressure for 4 minutes. Manually release the steam and press cancel.
For Stovetop Steaming:
- In a large pasta pot or medium-to-large saucepan, bring 1-2 inches of water to a boil. Place a collapsible metal steamer basket, a stainless steel insert, or a metal strainer/colander into the pot so that it does not touch the surface of the water. Place the chopped cauliflower in the steamer basket or colander. Cover the pot with a lid and steam over medium-high heat until the cauliflower is fork-tender, about 8-10 minutes.
For Both Methods:
- Transfer the steamed cauliflower to a food processor.
- Add 3 tablespoons of the butter and the sour cream. Pulse for 30 seconds or so, until the cauliflower becomes smooth.
- Add the lemon zest, garlic clove, lemon juice, salt, and pepper. Pulse again until the ingredients are well combined. If the mixture is not smooth enough, pulse until you achieve a creamy consistency.
- Transfer the cauliflower to a bowl. Use a spoon to swirl the top of the dish.
- Melt the remaining tablespoon of butter and drizzle it over the dish. Garnish with a lemon slice and additional zest, if desired. Serve immediately.
Leave a Comment