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Mashed cauliflower is a wonderful substitute for mashed potatoes when you’re watching your carbohydrate intake. I’m not saying that it is a replacement because nothing can replace my beloved potato but a lovely substitute, yes. Cauliflower has been a big star in the food world lately due to its low carb count and its versatility in recipes. It’s perfect for people on a keto diet or for cauliflower lovers like me.
I have always loved cauliflower so much more than its surly brother broccoli. Growing up, my mother would make cream of cauliflower soup and grilled cheese sandwiches for dinner, and I loved it! She made broccoli cheese soup too, but cauliflower was always my favorite. To me, mashed cauliflower is just cream of cauli soup but without the soup.
I make my mashed cauliflower different every time because I usually just go with what I have on hand. Got sour cream? Great. Cream cheese, Greek yogurt? Fantastic. It all works great in this recipe. Shredded cheese of any kind and some bacon sprinkles complete this side dish. It’s so good, I sometimes eat it as a main course.
Mashed cauliflower is one of my favorite side dishes along with hot honey Brussel sprouts and creamy Brussels sprouts. These would be a great low carb option to serve with my Braised short ribs!
Ingredients
- Cauliflower
- Milk (sour cream, cream cheese, plain yogurt)
- Garlic paste (optional)
- Shredded cheddar cheese
- Bacon
- Salt/pepper
Instructions for mashed cauliflower
First, you’re going to need to cut off the tough stem and pull the cauliflower apart. Place cauliflower into a large pot and cover with water, boil for 20 minutes. Strain into a colander and add to a large bowl. Next, you will need to mash the cauliflower using a potato masher, fork or a hand mixer and then add your milk product (milk, sour cream, cream cheese, yogurt, cottage cheese) and roasted garlic paste. Finally, mix some cheese in there and top with bacon and cheese sprinkles. Done.
How to make roasted garlic paste & garlic oil
The garlic paste is the product of making garlic oil, which I highly recommend you make. Peel 5 cloves of garlic and simmer in 1/2 cup olive oil on low heat until the garlic becomes soft and slightly golden. It takes about 15 minutes. Strain the oil into an airtight container and in a separate bowl, smash the garlic. Use as much garlic paste as you like in this recipe or omit it altogether. The resultant garlic oil makes for a great salad dressing and adds a subtle garlic flavor when using it to sauté vegetables. Garlic oil will keep for about 4 days in an airtight container in the refrigerator.
This mashed cauliflower recipe is so simple, like most of the food I cook. It pairs well alongside a beautifully seared steak, braised short ribs, roasted chicken or a smoked pork butt. Mashed cauliflower would make a wonderful substitution for grits in a shrimp and grits recipe as well.
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MASHED CAULIFLOWER
Ingredients
- 1 head cauliflower 2 cups
- 2 oz cream cheese, sour cream, yogurt, cottage cheese, milk
- 3/4 cup shredded cheese cheddar, Colby jack
- salt
- pepper
- 1 tbsp garlic paste (opt) see note
- bacon bits (opt)
Instructions
- Chop cauliflower into small pieces, removing tough inner stem from head of cauliflower. Add cauliflower to a large pot and cover with water. Boil for 20 minutes or until fork tender.1 head cauliflower
- Drain cauliflower into a colander and add back to pot or large bowl. Mash cauliflower and add cream cheese, garlic puree, salt, pepper and half of shredded cheese. Mix well1 head cauliflower, 2 oz cream cheese, sour cream, yogurt, cottage cheese, milk, 3/4 cup shredded cheese, 1 tbsp garlic paste (opt), salt, pepper
- Top with additional shredded cheese and bacon
Notes
