Creamy Cauliflower Mash
6
servings3.5
grams
KETO BASICS SERIES
One of my fondest memories of comfort food was mashed potato sandwiches with butter and salt. No carbs there, right?
So, when I cut carbs from my diet I really, REALLY missed mashed potato.
I made cauliflower mash a few times and it was like a bowl of watery, mushy, mashed cauliflower. And while I love cauliflower; it ain’t mashed potato.
What I was missing was that creamy, velvety mouthfeel of mashed potato.
I searched online sites and tried adding chives and cream and garlic and all kinds of things, so I know that even a simple dish like this can be hard to get your head around in the beginning. And it gets disheartening, I know.
I pinky-swear promise that you won’t be disappointed with this recipe.
Make it. Post it. Tag me.
Enjoy!
Ingredients
1 head head of cauliflower
60 grams of cream cheese
1 tablespoon of finely grated parmesan, heaped
Sea salt and pepper
Directions
- Cut the cauliflower into florets and place in a large pot.
- Cover with water and bring it to the boil, then reduce the heat and simmer until the cauliflower is fork tender.
- Do not overcook or you will get watery mash.
- Place the cooked cauliflower into a colander over the sink and drain. Let the cauliflower sit in the colander for about five minutes to dry out slightly.
- Put the cauliflower florets into a high-speed blender and then add the cream cheese and parmesan.
- Blitz until smooth and creamy. This may take a few minutes and there is always a moment where you think it won’t work, KEEP GOING, scrape down the sides a couple if times if you need to.
- Once the mash is smooth and creamy, season to taste with salt and pepper.
Nutrition Facts
7 servings per container
- Amount Per ServingCalories66
- % Daily Value *
- Total Fat
4.1g
7%
- Total Carbohydrate
3.5g
2%
- Protein 3.1g 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
