Creamy Keto Mashed Cauliflower
Creamy Keto Mashed Cauliflower is a perfect low carb side dish anytime of year. Roasted cauliflower is blended with butter, sour cream, Parmesan cheese and garlic for a smooth, creamy finish.
Servings: 6 People
Calories: 115kcal
Cost: $4.57
Ingredients
- 1 Head Cauliflower (Approx. 3 Lbs.), Cut into 1-1/2" Florets (*Note 1)
- 3 tbsp Unsalted Butter (*Note 2)
- 1/4 Cup Sour Cream
- 5 Cloves Garlic
- 1/4 cup Shredded Parmesan Cheese
- Sea salt (To Taste)
- Black Pepper (To Taste)
OPTIONAL:
- Chopped Chives (To Taste)
Instructions
- Add an inch of water to a large pot and bring to a rolling boil. Place the cauliflower florets in a steamer basket inside the pot. Cover with a tight-fitting lid, reduce the heat to low and simmer 15 minutes, or until tender. Drain the cauliflower into a colander and then cover the colander so the cauliflower continues to drain and dry. (*Note 3)
- Add butter to the same pot and melt over medium high heat. Add garlic and sauté until fragrant (approx. 1 minute).
- Transfer the cauliflower and garlic butter to a food processor and blend on high until smooth. You may need to do multiple batches. (*Note 4)
- Transfer the cauliflower puree back to the large pot. Stir in the sour cream and Parmesan cheese. Season with salt and pepper to taste.
Notes
Note 1: Prefer to roast the cauliflower? Coat the cauliflower florets AND garlic cloves in olive oil and bake for 30 minutes at 450 degrees, turning halfway through. Proceed to step three when finished roasting. Including the garlic will amp up the garlic flavor.
Note 2: Since cauliflower sizes vary, you may need to adjust the amount of butter and sour cream. Start with the amount called out in the recipe and increase if necessary, to taste.
Note 3: Drain is the name of the game. You cannot drain the steamed cauliflower enough. This is the key to avoiding mushy mashed cauliflower.
Note 4: To ensure your keto mashed cauliflower ends up silky and smooth you must use a food processor or high-end blender. An immersion blender or hand mash won't cut it. If you prefer a home-style "chunky" mashed potato you may opt for a hand mash, but for the large majority who prefer a non-gritty texture, you will need access to a food processor or blender.