Creamy Mashed Cauliflower (Low-Carb Comfort Food)
This creamy mashed cauliflower is a delicious, low-carb alternative to traditional mashed potatoes. Made with butter, heavy cream, and optional Parmesan cheese, it’s rich, smooth, and packed with flavor. Perfect as a side dish for any meal!
Ingredients
- 1 large head of cauliflower or about 4-5 cups of cauliflower florets
- 3 tablespoons unsalted butter for extra creaminess
- 1/2 cup heavy cream or full-fat coconut milk for a dairy-free version
- 2 cloves garlic minced (optional, for extra flavor)
- Salt and pepper to taste
- Fresh parsley or chives for garnish, optional
- 1/4 cup grated Parmesan cheese optional, for added richness
Instructions
- Prepare the Cauliflower: Start by cutting the cauliflower into florets, removing the stem and leaves. You want to cut the florets into similar-sized pieces to ensure even cooking.
- Steam the Cauliflower: Place the cauliflower florets into a steaming basket or a large pot with a lid. Steam for about 10-12 minutes or until the cauliflower is fork-tender. If you don’t have a steamer, you can also boil the cauliflower in water until soft.
- Drain and Dry: After steaming, drain the cauliflower well. It’s important to remove as much water as possible to ensure your mashed cauliflower is creamy and not watery. Use a clean kitchen towel or paper towels to blot the cauliflower dry.
- Mash the Cauliflower: Transfer the steamed cauliflower to a large mixing bowl. Use a potato masher, immersion blender, or food processor to mash the cauliflower until smooth and creamy. If you’re using a food processor, pulse the cauliflower for a few seconds at a time to avoid turning it into a puree.
- Add Butter and Cream: Add the butter, heavy cream, and garlic (if using) to the mashed cauliflower. Stir well until the butter has melted and the mixture becomes creamy. If you prefer a dairy-free version, you can use coconut milk instead of heavy cream for a lighter, non-dairy option.
- Season to Taste: Season with salt and pepper to taste. If you're using Parmesan cheese, stir it in at this point to enhance the flavor. The cheese adds a savory depth that pairs beautifully with the cauliflower.
- Garnish and Serve: Once your mashed cauliflower is creamy and well-seasoned, transfer it to a serving dish. Garnish with fresh parsley or chives for a pop of color and freshness. Serve immediately as a side dish to your favorite low-carb meal.
Notes
1. Use a Food Processor or Immersion Blender: For the smoothest and creamiest mashed cauliflower, use a food processor or an immersion blender. This will help achieve the velvety texture that mimics mashed potatoes.
2. Experiment with Flavor: Feel free to get creative with your mashed cauliflower! Try adding different herbs and spices like thyme, rosemary, or even a dash of nutmeg. For a cheesy twist, you can add shredded cheddar cheese or cream cheese to enhance the flavor.
3. Make it Ahead of Time: Mashed cauliflower can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a little extra cream or butter to maintain its creamy consistency.
4. Customize the Creaminess: If you prefer a richer dish, increase the amount of cream or butter. For a lighter version, reduce the cream and use vegetable broth instead of heavy cream.
5. Don't Overcook the Cauliflower: While you want the cauliflower to be tender, overcooking can make it mushy and difficult to mash. Keep an eye on the cooking time and check for tenderness with a fork.