Best-Ever Cauliflower Mash
This low carb, deliciously fluffy, cauliflower mash is a classic, comforting side dish, that is super easy to make.
The Simple Facts…
We all like to learn a little something everyday, and I recently found out the word “cauliflower” actually means “cabbage flower”. Yes, cauliflower is part of the cruciferous/ cabbage family. It is high in vitamin C, folic acid, fibre and antioxidants. It has about 3g net carbs per 1 cup (roughly 100g), and is one of the best versatile vegetables out there!
I was never a big fan of cauliflower, until recently. In fact, I used to despise the vegetable and avoid it at all costs. However, there are ways of making it taste mighty delicious, and this is one of them. By adding yummy fats like butter and cream cheese to it (with some salt and pepper, of course), is definitely the way to go.
Now, before you go and compare it to real mashed potatoes, just remember that they will never, ever, ever, be the same. They have completely different textures (and tastes), but cauliflower mash is a great, low carb side dish that totally works as an alternative for mashed potatoes.
Steaming Vs. Boiling…
I way prefer steaming cauliflower as it drastically reduces the amount of water that is absorbed into it. Too much water = soggy cauliflower….and soggy cauliflower is simply gross.
There are a couple of methods to steam it. Obviously using a steamer is most people’s go to option.
I personally use a steamer basket. I recently purchased this awesome, collapsable one which fits into different size saucepans, and find it easy and convenient to use.
If you don’t have a steamer or a steamer basket, do not worry…cauliflower can also be steamed in the microwave! Simply add the cauliflower florets to a microwave-safe bowl and fill it with about an inch of water (just enough to cover the bottom, plus a bit more). Cover the bowl loosely with a paper towel, and microwave for 10 minutes, until the cauliflower is tender.
Remove That Extra Excess…
It’s highly important that any excess water that is absorbed has to be removed. As I stated above (and will state again and again in many recipes), it is highly unpleasant to eat soggy cauliflower. Therefore, taking one more extra step to remove any excess water is key to achieving the perfect mash. To do this. transfer the cooked cauliflower onto a cheesecloth or dish towel, wrap it up and twist it, to squeeze out any excess liquid.
Another option to remove the excess liquid is to transfer the florets back into the saucepan and cook them over a medium heat, stirring constantly, until any additional water has evaporated.
Sauté That Garlic…
This is another way to ensure the best cauliflower mash is by sautéing the garlic, as it adds flavor without making it spicy.
Mash It Up…
I have tried a potato masher, immersion blender and food processor. The only method that really makes it SUPER creamy, is using a food processor.You don’t have to spend a fortune on one, but it really does make the end result that much tastier!
The second best option is using an immersion blender….and unfortunately, I really cannot recommend using a potato masher, as it ends up being way too chunky, and just not as good.
I like the convenience of frozen cauliflower. It may not taste quite as good as fresh cauliflower, but let me assure you guys, that it does work in this recipe. If you are using frozen cauliflower, allow it to sit out at room temperature for a good 5 minutes, before cooking it, and note that it will take a couple of extra minutes of cooking, before it becomes tender.
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Best-Ever Cauliflower Mash
- 1 large head cauliflower cut into florets (approximately 1kg/ 2.2lbs/ 6 cups)
- 1 tbsp olive oil
- 3 tsp garlic minced
- 2 tbsp butter
- 2 tbsp cream cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Steam the cauliflower for 10 minutes, until tender.
- Heat the olive oil in a small frying pan. Add the garlic and sauté for 1 minute, stirring frequently to ensure it doesn’t burn. Set aside.
- Transfer the cauliflower to a cheesecloth or a a cloth dish towel, and allow all the steam to escape.
- Once it’s cooled down, wrap it up, twist the top of it and squeeze the cheesecloth together, over the sink, to remove any of the excess water the cauliflower has retained.
- Transfer the cauliflower to a food processor, along with the garlic, butter, cream cheese, salt and pepper.
- Process until smooth and creamy, scraping down the sides when needed.
- Serve & Enjoy!
Net Carbs: 4.8g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.