Creamy Mashed Cauliflower
A delicious low-carb alternative to mashed potatoes, this creamy mashed cauliflower is rich in flavor and easy to make.
Equipment
- large pot
- Food Processor
Ingredients
- 1 kg cauliflower florets or 2 lb
- 2 cloves garlic peeled, whole
- 2 tablespoon unsalted butter
- ¼ cup parmesan cheese shredded
- ¼ cup sour cream optional
- 1 - 3 tablespoon cooking water
- salt to taste
- pepper to taste
Garnishes (optional)
- melted butter
- parsley
- pepper
Instructions
- Cut the larger florets in half or quarter so they're all about the same size.
- Add cauliflower and garlic into a large pot of boiling water and cook for 10 minutes until very soft.
- Scoop out a mug of cooking water.
- Drain well, then transfer to food processor.
- Add remaining ingredients, starting with no water, blitz until smooth.
- Use reserved cooking water to adjust consistency to taste and help puree smooth.
- Adjust salt and pepper to taste.
- Transfer to serving bowl, drizzle with melted butter and garnish with parsley if desired.
- Serve as a side with anything that you'd usually serve with mashed potato!
Notes
Keeps for 3 to 5 days in the fridge, and also freezes fine! Thaw then reheat in the microwave or gently on the stove.
Nutrition
Serving: 1servingCalories: 111kcalCarbohydrates: 9gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 125mgPotassium: 511mgFiber: 3gSugar: 3gVitamin A: 210IUVitamin C: 80.7mgCalcium: 98mgIron: 0.7mg
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