This low-carb Cauliflower Mash recipe is delicious and hearty without the potatoes! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy.
Why This Cauliflower Mash Recipe Is So Good
- A low carb side
- Fluffy and not dry!
- Perfectly garlicky!
- Rich and buttery from the sour cream and butter
Ingredients
- Cauliflower
- Milk
- Butter
- Light sour cream
- Garlic salt
- Black pepper
- Chives
How To Make This Cauliflower Mash Recipe – Step By Step
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Separate the cauliflower into florets and discard the core.
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Bring about 2 cups of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
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Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like “mashed potatoes.” Top with chives.
Cauliflower Mash For Breakfast
It’s been a family favorite recipe, we have this dish at least once every couple of weeks. Leftover Cauliflower Mashed Potatoes make a great accompaniment for breakfast sausage. Simply form cold mashed cauliflower into flat patties, and lightly pan-fry a few minutes each side to get them nice and crispy.
A Chunky Cauliflower Mash Recipe
I like the mashed cauliflower to be a little chunky (like I like my mashed potatoes) so instead of using an immersion blender, I just use a potato masher to mash and stir with the butter and sour cream.
Because the cauliflower is more tender than potatoes, the little chunks are really melt in the mouth – so good!
Additional Add Ons For This Cauliflower Mash Recipe
Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish. Here are some add on options:
- Sliced green onions
- Oil — Olive, garlic or chili!
- Herbs — Thyme, rosemary and parsley.
- Curry powder
- Diced bacon
Top Tips For This Cauliflower Mash Recipe
- Save prep time and use cauliflower rice instead! Steam the rice or sauté in a pan with a little water until fork tender.
- You can use light sour cream or opt for buttermilk if you want it even creamier.
- To ensure mashed cauliflower is really light and fluffy (no one wants soggy mashed cauliflower) you must make sure you allow ALL the steam to escape before pureeing it. Cauliflower has a large surface area within those little florets, and it will happily retain much of its moisture.
- Ensure all the water is drained from the pan once cooked, but ALSO leave the lid off for a minute and allow the steam to escape also.
Check Out These Delicious Side Dishes
- Roasted Brussels Sprouts with Grapes
- Cauliflower Fried “Rice” (Chinese style!)
- Korean BiBimBap with zero carbs
- Vietnamese Noodle Salad recipe (uses jicama instead of noodles).
Cauliflower Mashed Potatoes Recipe
Ingredients
- 1 head cauliflower
- 3 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons light sour cream
- 1/4 teaspoon garlic salt
- freshly ground black pepper
- snipped chives
Instructions
- Separate the cauliflower into florets and discard the core.
- Bring about 2 cups of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
- Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.
