The low-carb side dish of your dreams is creamy, Buttery Mashed Cauliflower with garlic, sour cream, and parmesan! Keto friendly!
Despite having fewer carbohydrates than typical mashed potatoes, cauliflower mash is just as tasty.
To transform them from dull to delectable, the secret is to flavor them with precisely the correct components. You will fall in love with cauliflower mashed potatoes if you haven’t already!
Buttery Mashed Cauliflower
Our buttery mashed cauliflower dish is buttery, smooth, and easier to prepare than mashed potatoes because it doesn’t require peeling.
You won’t miss potatoes with how rich and creamy every bite is! This is the BEST substitute, especially if you’ve cut them out of your diet!
Many of our readers have requested low-carb substitutes because all of the sides will be posted on this blog in time for you to prepare for Thanksgiving. Our recipe for mashed cauliflower is suitable year-round, not only during the holidays. Everyone will like this low-carb side dish.
Serve it with any dish that you would typically serve with mashed potatoes, like meatloaf, coq au vin, and beef bourguignon.
How may Cauliflower be prepared such that it tastes like Mashed Potatoes?
After years of experimenting with every diet imaginable, mashed cauliflower is the one dish I always return to. Not because I’m on a diet, but rather because I adore the flavor, which makes them taste a lot like mashed potatoes.
The same elements you would typically use for mashed potatoes, in my opinion, are the key.
Here, we employ:
- A preference to offer you more choice over how salty you want them to taste is unsalted butter.
- To add flavor to your buttery mash, sauté some garlic in butter first.
- soured milk (or substitute with cream cheese).
- Fresh, shredded parmesan cheese. Other cheeses like Cheddar, Provolone, or Romano are also options.
How to prepare Buttery Mashed Cauliflower?
Cauliflower that has been pre-cut into florets or riced is typically sold in stores. Use it if you’re fortunate enough to locate it already prepared in your store.
You’ll be able to prepare meals much more quickly, which will come in useful throughout the holiday season.
Remember that potatoes cook to mush more quickly than cauliflower. You can boil them for 10 minutes or steam them for 15 minutes. When a fork easily pierces a cauliflower, it is cooked.
Cream it up
You will wrap them in foil or a lid after draining and cooking them. My clean kitchen sink is where I drain ours in a colander and let them sit while sautéing the garlic. Cleaning up is quicker with fewer pots.
The cooked cauliflower will retain heat and continue to steam if let to stand before being immediately mashed, allowing any extra moisture to reabsorb back into it. A watery mash could result from not doing this.
Potato Masher, food processor, or blender?
Invest in a decent food processor or blender for the creamiest mash. You might need to do this in two or three batches, blending the cauliflower after each batch, depending on the size of your machines.
Give it a thorough stir with the rest of the ingredients when you’re done, taste it, and season the cauliflower mash with a little more salt and pepper if necessary.
Use a simple potato masher if you desire a textured mash. Less equipment also means less cleanup.
Optional Supplementary Components
Simple ingredients are used in our recipe for mashed cauliflower. However, you can alter it to your preferences by adding your preferred ingredients!
- Sliced green onions
- Oil — Olive, garlic, or chili!
- Herbs — Thyme, rosemary, and parsley.
- Curry powder
- Diced bacon
INGREDIENTS For Buttery Mashed Cauliflower
- 1 large head cauliflower cut into florets (about 3 pounds or 1 1/2 kg)
- 3 tablespoons unsalted butter
- 3 tablespoons sour cream
- 6 cloves of garlic divided
- 1/4 cup parmesan cheese
- Salt and black pepper to taste
- Over a sizable saucepan of boiling water, place the cauliflower in a steamer. until tender, steam for 15 minutes. Alternately, cook the cauliflower in salted water for 10 minutes, or until it is soft to the touch. Drain and remove. Put aside and cover with a lid.
- Heat the butter in the same pan at a medium-high temperature. Garlic is cooked till aromatic (about 1 minute).
- Using the high setting on a food processor, puree the cauliflower and garlic until smooth. The size of your processor may require you to do this in groups of two or three.
- Add the garlic and the pureed cauliflower to the saucepan. Add the Parmesan cheese, sour cream, and salt & pepper to taste.
Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 54mg | Vitamin A: 165IU | Vitamin C: 7.2mg | Calcium: 51mg | Iron: 0.1mg