Fluffy Mashed Cauliflower | Low Carb Cauliflower Mashed Potatoes
This fluffy mashed cauliflower recipe turns healthy cauliflower into the best ever mashed potatoes with just five ingredients. With a nutty brown butter and sage sauce, they don't skimp on flavor. They're so creamy, all while being low-carb and keto-friendly!
Servings: 4 servings
Ingredients
- 1 large head cauliflower 2 to 3 lb
- 4 Tbsp cream cheese 55 g
- ¼ tsp each salt and pepper
Brown Butter (Optional)
- 4 Tbsp unsalted butter 55 g
- 2 cloves garlic minced
Instructions
- Steam: Start up a large pot of boiling water, with a steamer basket positioned over it. Chop the cauliflower into chunks, removing the tough inner stem. Transfer to the steamer basket, cover with a lid, and cook for 15 minutes, or until cauliflower is fork-tender.
- Brown Butter (optional): Meanwhile, add butter to a pan (use a light colored pan if possible so you can see the change in color) and place over low/medium heat. Melt butter, then add minced garlic. Continue cooking. Butter will first bubble, then after 5 or so minutes will begin to darken. When little dark bits begin to form and the butter has darkened to the color of light caramel, remove from heat.
- Puree: Place cauliflower, cream cheese, salt, and pepper in a food processor and puree until smooth and creamy.
- Serve: Serve warm, optionally topped with a drizzle of brown butter.
Video
Notes
Storage: These will keep for up to 2 days in the fridge in an airtight container. Reheat them in the microwave or on the stovetop.
Can I freeze the leftover mashed cauliflower?
Yes, you can freeze the leftover mashed cauliflower in an airtight container for up to 2 months. Thaw it in the refrigerator overnight and reheat before serving.
Nutrition
Serving: 1serving (without the butter) | Calories: 87kcal | Carbohydrates: 11.4g | Protein: 4.9g | Fat: 3.7g | Saturated Fat: 2.2g | Cholesterol: 11mg | Sodium: 240mg | Potassium: 648mg | Fiber: 5.3g | Sugar: 5.1g | Calcium: 54mg | Iron: 1mg
