Creamy Mashed Cauliflower

Creamy Mashed Cauliflower

5 from 2 votes
Recipe by Steve @ SeriousKeto Course: Salads & Side DishesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

189

kcal
Total Carbs

7

grams
Net carbs

4

grams
Fat

17

grams
Protein

4

grams

People have asked me how I get my mashed cauliflower to be so rich and creamy. It comes down to two tools (a potato ricer and an immersion blender) and one special ingredient (cream cheese). Feel free to have fun with this recipe — add some garlic, Parmesan, herbs, spices, whatever you’d like.

Ingredients

  • 1 head cauliflower, broken into florettes (650g)

  • 1 tsp sea salt

  • 4 TB unsalted butter (55g)

  • 4 TB cream cheese (2 oz or 60g)

  • salt and pepper to taste

Directions

  • Remove the leaves from a head of cauliflower and break into florettes.
  • Add cauliflower to a saucepan — at least 3 quart — and cover with water. Add 1 tsp of salt and bring to a gentle boil. Continue boiling for 10 minutes or until the cauliflower is fork tender.
  • Drain cauliflower, then use a potato ricer to “mash” the cauliflower back into the sauce pan (see video). The burner should be turned off during this step.
  • Return your burner to low heat and stir in the butter until melted, then do the same with the cream cheese. Add salt and pepper to taste. For me this was an additional 1/2 tsp of salt and a few grinds of pepper.
  • Using an immersion blender, blend until silky smooth.
  • Serve as a side dish, or top with something like my Tuscan Beef Stew.

Recipe Video

Notes

  • Don’t get too hung up on the weight of the cauliflower. It won’t have a huge impact on the recipe.

Products used in this recipe:

2 Comments

  1. Maggie Malone

    You’re so cool!

  2. CalgaryGuy

    Cream cheese will certainly add some depth and creaminess. A dollop or two of sour cream will also help.

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