Buttery Mashed Cauliflower
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings (as a side dish)
A tasty and creamy low-carb substitute for regular mashed potatoes. This recipe, which is made with garlic, sour cream, and Parmesan, is also ideal for people who want to cut back on carbohydrates without compromising flavour.
This versatile mash adds a hearty and delicious aspect to any dinner and can be served as a side to a variety of main meals, including vegetables and roast meat.
Ingredients
- 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 garlic divided
- 1/4 cup parmesan cheese
- Salt and black pepper to taste
Method
Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
You don't need to discard the stalk. Use a potato peeler to remove the tougher skin, slice and cook with the florets and include in the mash, or reserve and make a creamy pasta sauce. The stalk is full of flavour and nutrients.
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