Are you looking for a low-carb, Keto, and Paleo-friendly side dish recipe? This Low-Carb Mashed Cauliflower has the same perfect thickness and creamy consistency as mashed potatoes. It will not disappoint you.
This Low-Carb Mashed Cauliflower it’s just creamy perfection!
Some people might indeed be a little skeptical about eating cauliflower because of its very natty, earthy distinctive taste and a very particular smell. I know I was one of those people. It took a few tries to give this vegetable a chance to be part of my diet. This vegetable as broccoli, cabbage, Brussels sprouts, and others that fall into the cabbage family, are vegetables packed with nutritional value. They are rich in vitamins and minerals and some nutritional chemicals. These nutrients are responsible for the particular aroma and kind of bitter taste; however, there are many ways to make cauliflower taste delicious.
The good news is that these vegetables, including cauliflower, are super-versatile. They soak up any flavors of what they are seasoned with. The trick is to use ingredients that would infuse flavor to it. This is why I incorporated garlic, unsalted butter, and almond milk into this recipe. The flavor in this mashed cauliflower is shockingly delicious.
Now, I know what you might be asking yourself…
Is Mashed Cauliflower as good as Mashed Potatoes? The honest answer, Yes! This Cauliflower Mash is creamy, smooth, and tasty. It is low in carbs and high in fiber, which will make you feel full and satisfied, and the best part… is the best alternative if you are trying to reduce your carb intake.
How to make Buttery Low-Carb Mashed Cauliflower
Step 1: Cut the Cauliflower into small florets. Add the salt to boiling water, insert the florets in, and cook for about 10 to 15 minutes.
Step 2: Drain all the excess water using a colander, let it drain for a couple of minutes. This will prevent having a watery mash.
Step 3: Place all the florets in your food processor or blender and puree. After a few strokes, add the garlic, unsalted butter, and milk and continue the puree process until desired consistency.
Taste test, and season with salt and black pepper if needed. Garnish with some chives!.
Tips and suggestions:
- For a soft and creamy texture when making mash cauliflower, a food processor or a blender is the best kitchen tool.
- Use a traditional potato masher for a more chunky texture.
- There are a few cauliflower varieties; my suggestion is to stick to white cauliflower when making mashed.
Other ingredients you can add to this mashed cauliflower recipe:
- Parmesan cheese, Provolone, Cheddar or Romano
- Sour Cream or even cream cheese
- Diced bacon
You may also enjoy my General Tso’s Cauliflower (Take-out Inspired) Recipe if you love cauliflower.
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
Until the next one…
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Best Low-Carb Mashed Cauliflower
- 1 head Cauliflower (about 3 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup almond milk
- garlic (a small piece or 1/2 tsp powder)
- 3 tablespoon unsalted butter
- Cut the cauliflower into small florets.
- Add salt to a large pot of boiling water.
- Add the florets to the boiling water and cook until tender.
- Drain all the excess water using a colander, let it drain for a couple of minutes. This will prevent having a watery mash.
- Place all the florets in your food processor or blender and puree.
- After a few strokes in the food processor, add the garlic, unsalted butter, and milk.
- Continue the puree process until desired consistency and transfer to a bowl.
- Taste test, and season with salt and black pepper if needed. Garnish with some chives!
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
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