Brown Butter and Sage Fluffy Mashed Cauliflower

This Brown Butter and Sage Fluffy Mashed Cauliflower recipe turns healthy cauliflower into the best cauliflower mashed potatoes. Can you guess the secret?

Course Side Dishes

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegetarian

Keyword cauliflower mashed potatoes, mashed cauliflower

Diet Gluten-Free, Low Carb, Vegetarian

Occasion 4th of July, Christmas, Easter, Thanksgiving, Valentine's Day

Time 30 minutes or less

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings servings

Calories 208

Author Sarah Bond

Ingredients

1 large head cauliflower 2 to 3 lb
4 Tbsp cream cheese 55 g
Pinch of salt and pepper
4 Tbsp unsalted butter 55 g
1 tsp chopped sage

Instructions

Boil: Start up a large pot of boiling water. Chop the cauliflower into golfball sized chunks, removing the tough inner stem. Add a pinch of salt and the cauliflower to the boiling water, and cook for 6 to 10 minutes, or until cauliflower is fork tender.
Squeeze: Working in batches, place cauliflower in a clean dishcloth or cheesecloth and wring out as much moisture as possible.*
Puree: Place cauliflower and cream cheese in a food processor and puree until smooth and creamy. Cover to keep warm and set aside.
Brown Butter: 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 chopped sage leaves. 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.
Serve: Pour brown butter and sage over cauliflower and serve immediately.

Notes

*You can also remove the moisture by placing cauliflower in a wire sieve, fitting a smaller bowl on top, and pressing the bowl down to extract the water (but I found the dishtowel method to be quickest!)

Nutrition