When you are on the Keto diet (or low carb in general), you will find yourself eating a LOT of cauliflower. I love cauliflower, so this is not hard for me. To say that cauliflower is an adequate substitution for my mashed potato recipe…well, I’m not so sure about that.
This recipe is awesome and I do not miss mashed potatoes when I eat it. Don’t look for it to be an exact dupe though. If you go into it thinking you are eating mashed cauliflower, you will love it! If you go into your first bite thinking you will be eating an exact replacement for mashed potatoes? You might find yourself disappointed!
I love to serve several of my favorite keto/low carb recipes (especially those with creamy sauces) over this cauliflower mash! Including:
Creamy Keto/Low Carb Mushroom & Artichoke Chicken Breast Recipe
From Scratch Easy Alfredo Chicken & Broccoli Recipe – Low Carb & Keto
Simple and Flavorful Mashed Cauliflower (Keto & Low Carb Friendly)
Ingredients:
- 2 heads cauliflower cut up into florets (you could alternatively use 2 bags of frozen cauliflower)
- 1 Tbsp butter
- 1 Tbsp whole milk or heavy cream
- Salt & Pepper to taste
Directions:
- Boil or steam your cauliflower via your favorite method. I love to use my Instant Pot for this (I put 1 cup of water in my Instant Pot, put the trivet in and put on manual for 7 minutes). Or you can steam it in the bag if you buy the frozen variety that allows you to steam in the bag. Regardless of what your method is for making the cauliflower soft, you are looking for SOFT cauliflower (but not mushy).
- DRAIN your cauliflower well. Get as much liquid out as you can! If you use frozen, you might have more water than if you use fresh.
- Put your cooked cauliflower in your mixer bowl (I use my KitchenAid) and mix until almost smooth. Add butter and then add cream/milk only to the point it reaches your desired consistency. Sometimes my cauliflower is more watery and I don’t need any milk.
- Season as desired!
Sometimes I make my cauliflower mash with cream cheese. I will take pics and post that recipe the next time I do it that way!
- 2 heads cauliflower cut up into florets (you could alternatively use 2 bags of frozen cauliflower)
- 1 Tbsp butter
- 1 Tbsp whole milk or heavy cream
- Salt & Pepper to taste
- Boil or steam your cauliflower via your favorite method. I love to use my Instant Pot for this (I put 1 cup of water in my Instant Pot, put the trivet in and put on manual for 7 minutes). Or you can steam it in the bag if you buy the frozen variety that allows you to steam in the bag. Regardless of what your method is for making the cauliflower soft, you are looking for SOFT cauliflower (but not mushy).
- DRAIN your cauliflower well. Get as much liquid out as you can! If you use frozen, you might have more water than if you use fresh.
- Put your cooked cauliflower in your mixer bowl (I use my KitchenAid) and mix until almost smooth. Add butter and then add cream/milk only to the point it reaches your desired consistency. Sometimes my cauliflower is more watery and I don’t need any milk.
- Season as desired!
