Mashed Cauliflower Recipe
Creamy Mashed Cauliflower Recipe with sour cream, parmesan, and garlic browned butter. A healthier, delicious, low-carb alternative to classic mashed potatoes, these Cauliflower Mashed Potatoes taste just like the real deal and pair perfectly with all your favorite recipes!
Servings: 8 servings (as a side)
Steam cauliflower. Place cauliflower in a large steamer basket set inside a large pot of boiling water. Steam for 10-15 minutes, or until cauliflower is fork-tender. Remove cauliflower from heat, drain, and return to the pot. Cover with a lid and allow cauliflower to rest for 5 minutes.
Puree the cauliflower. Add cauliflower florets and sour cream to a large high-speed blender. Pulse several times then process until smooth, scraping down the sides of the blender as needed (you may need to do this in two batches).
Brown the garlic and butter. Melt the butter in a small saucepot over medium heat. Add the garlic and cook, stirring and swirling the pot until garlic is golden brown (reduce heat if needed to prevent the butter from burning).
Puree again. Transfer half of the melted garlic butter, parmesan cheese, 1 teaspoon salt and pepper, to the blender filled with mashed cauliflower. Blend. Season with additional salt and pepper, to taste.
Serve. Transfer mashed cauliflower to a large serving bowl and drizzle with the remaining melted garlic butter. Serve.
- If you do NOT like garlic, or you only like it a little, I highly recommend cutting the total amount of garlic in half.
- Use a tamper to help push the steamed cauliflower down as you blend it. For the thickest, creamiest, results, try not to add additional milk or liquids other than the butter and sour cream.
- Store leftovers in the refrigerator for up to 2-3 days.
Calories: 191kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 224mg | Potassium: 670mg | Fiber: 4g | Sugar: 5g | Vitamin A: 433IU | Vitamin C: 102mg | Calcium: 127mg | Iron: 1mg