The Best Mashed Cauliflower Recipe: Keto, Low-Carb, GF
Say goodbye to weak, watery sides with this tutorial for serving up a rich, creamy, mouthwatering mash in less than 30 minutes!
Ingredients
- 1 head of cauliflower about 2 1/2 pounds before trimming, 1 to 1 1/2 pounds after trimming
- 1/2 cup water
- 4 tablespoons butter softened
- 2 tablespoons cream cheese softened
- 2 tablespoons sour cream
- 2 tablespoons half-and-half
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Instructions
- Remove all leaves and large stems from the cauliflower. Cut the head into quarters, and use a sharp knife to separate the florets from the thick core. Discard the core, and chop large florets into smaller pieces of uniform size for even cooking.
- Place the cauliflower pieces in a large microwave-safe bowl and add the water. Cover with a vented lid, paper towel, or loose plastic wrap. Microwave for 5-7 minutes, until fork-tender. Alternatively, steam the florets in a steamer basket over boiling water for 10-12 minutes. Drain thoroughly and let excess moisture evaporate for a minute.
- Transfer the cooked cauliflower to the bowl of a food processor. Pulse for 30-60 seconds, scraping down the sides as needed, until mostly broken down and starting to look creamy.
- Add the butter, cream cheese, and sour cream. Process until they are well incorporated and the mixture looks smooth. Scrape down the bowl.
- Add the half-and-half, salt, garlic powder, and pepper, then process for another 30–60 seconds. The mash should be very smooth and creamy.
- If the mash is too thick, blend in a bit more half-and-half, 1 teaspoon at a time, until it reaches your desired consistency. If it's too watery, add a bit more cream cheese, or transfer the mash to a skillet and cook over low heat, stirring often, to evaporate excess moisture.
- Taste and adjust salt and pepper.
- Transfer the mashed cauliflower to a bowl and serve hot.
Video
Nutrition
Calories: 185kcalCarbohydrates: 9gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 891mgFiber: 3g
Tried this recipe?Let us know how it was!