Low carb can be hard during the winter. You’re craving filling comfort foods and cozy filling meals are mainly filled with unnecessary carbs. not to mention that decent low carb options are hard to find. As a certified chef that loves everything creamy and dreamy, I’ve had a hard time with different “Keto” or “low carb” replacement items I see in grocery stores. I’ve been disappoint and just unsatisfied but the options. I decided to take matters into my own hands and create the perfect low carb cauliflower mash! It took a couple tries to get the process right. You all know that I won’t share anything with you unless I am absolutely sure it is perfect! I knew this was the perfect Keto or low carb mash when my boyfriend (who hates low carb replacements and has been known to despise cauliflower rice) said that this was the best cauliflower he had ever had because it didn’t taste like cauliflower at all! He actually requested that I make this recipe again!
So what’s the secret? Well we all know food tastes better when it is made from scratch. So I hate to disappoint you but there will be no easy frozen bags of cauliflower mash included in this recipe. We are doing this the old fashion way. From start to finish treat this beautiful cauliflower as though it is an actual potato. If you were making mash potatoes from scratch you would take a whole raw potato, boil it, mash it, and cream it with heavy cream, salt, pepper butter and possibly even chives, cheese or bacon. And that is exactly what you are going to do with this cauliflower mash.
Start from the beginning. Steam cauliflower until super soft! Almost mushy. Perfect creaming consistency. Then you’ll make them similar to the exact way you would make mash potatoes.
2 heads of cauliflower cleaned. Or 2 and a half large bags of pre cut raw cauliflower.
4 Tbs of butter.
1 16 ounce block of grated white cheddar cheese.
1/4th cup heavy whipping cream.
3 large cloves of garlic
Optional add ins: rosemary, bacon, extra cheese, etc.
Steam Cauliflower until soft and Mashable.
Drain cauliflower and place on paper towel to soak up any excess water.
Mash cauliflower with masher, ricer, or any type of food processor.
Add 3 tbs of the room temperature butter and allow it to melt into the cauliflower. (Can always add extra butter if you want.)
Whisk in small amounts of heavy cream. Just to help it combine. Might not need the entire 1/4 cup.
Mix in half of your freshly grated cheese.
Season with salt, pepper, and dried chives.
Place into an oven safe baking dish. Top with remaining cheese, and small cut up pieces of remaining butter. Plus any other additives that you’d like (bacon, cheese, etc)
Bake at 400 for around 15 minutes then broil at 500 for 5 minutes or until top is starting to brown.
Serve on it own or with any roast, gravy or stew!