Cauliflower Mashed Potatoes (Keto Friendly Recipe)

Cauliflower Mashed Potatoes (Keto Friendly Recipe)

Calling this recipe cauliflower mashed potatoes is admittedly somewhat of a misnomer. No potatoes are actually in this mashed cauliflower dish. But the fluffy, creamy white appearance and texture, coupled with the addition of good butter and some cheese, makes this just as satisfying -- all while remaining low carb for those who are watching their counts, and packed with nutrients.

Prep Time12

Cook Time10

Servings: 4 people (about 2 1/2 cups)

Calories: 173kcal

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Ingredients

▢ 1 Large head of cauliflower, or about 2 pounds
▢ 4 tablespoons butter, plus more to garnish
▢ 3 tablespoons grated pecorino-Romano cheese
▢ 2 teaspoons Kosher salt, or to taste (I use Diamond Crystal; Morton's is very salty so you'll use less of that)
▢ 12 turns fresh-cracked black pepper

Instructions

Trim and cut the cauliflower into small pieces, discarding the interior stump and any green leaves.
Place the cauliflower florets and little cauliflower rice bits into a wide pot and cover the cauliflower halfway with water.
Bring to a boil over medium-high heat and cook, fully covered with a lid, until very soft and fork tender. Stir once or twice to make sure the water doesn't dry out; add more as necessary. This will take between five and eight minutes, depending on how small you've cut the cauliflower. Remove from heat.
TIP: You need the lid to be on fully to correctly steam the cauliflower.
Drain the cauliflower into a colander or strainer. In several additions depending on the size of your food processor or blender, add the steamed, drained cauliflower to a food processor or blender. Blend until very smooth and creamy.
PRO TIP: Cauliflower not really blending? Add a little water teaspoon by teaspoon if necessary to loosen the cauliflower enough to whip. Less is more.
Over medium-low heat to cook off any residual moisture, add the butter, grated pecorino-Romano cheese, salt, and pepper. Stir until the butter is melted, and the ingredients are fully mixed. Taste for seasoning and adjust as necessary.
Transfer to a serving bowl or individual plates. Serve with a generous dollop of butter on top.

Notes

You will need a food processor, immersion blender, or regular blender to whip the cauliflower to the right creaminess -- a potato masher does not really do the best job, but will get your about 90% of the way there if that's what you've got for this recipe.

You can store your keto mashed cauliflower in an airtight container in the fridge for up to three days. This dish is easily reheated in the microwave or on the stove over medium heat. Give it a good couple of stirs as you go.

This article does not endorse, promote, or otherwise provide medical advice or advocacy for any dietary program, ketogenic or otherwise. Consult a medical professional.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.