Low Carb Cauliflower Mash. THE perfect mash.
This is by far my favourite way to cook cauliflower.
Cauliflowers are a perfect low carb vegetable for the keto lifestyle. As with all other cruciferous vegetables, it is an incredible source of Vitamin C, Vitamin K, manganese, folate and so on. It is also very versatile and can be cooked in many ways.
I used to love potato mash, but this is so nice I do not miss the original version at all. You might have eaten plain boiled or steamed cauliflower in the past and thought it was bland and horrible, but this recipe will be anything but bland, trust me!
If you’ve never tried cauliflower mash, I urge you to try it and I promise you will be pleasantly surprised.
Cook it your way.
You might be fond of steaming, in which case go ahead – it will make no difference to the end result. I boiled my cauliflower florets in salted water to which I added turmeric. It doesn’t add any flavour, as far as my palate can tell, but it does tinge the florets with a pretty yellow colouring and I think creamy-white mash looks boring, but that’s just my personal opinion. So, add turmeric or not, as you prefer.
Make sure you drain the florets well once they’re cooked, or your mash will end up watery.
If you don’t have a potato masher, you can just put a few florets at a time into a pot and squash them with a fork. It will take longer and require a bit of elbow work, but the result will be just a as good as if you’d used a specific tool. Don’t worry if little lumps remain, as long as you’ve mashed all the florets, it’s fine – don’t expect the same smooth texture as with mashed potatoes.
That part over, all you have to do is add all the other ingredients, check for additional seasoning, stir on medium heat until piping hot and Low Carb Cauliflower Mash is ready to serve!
Super quick. Extremely easy. Ultra yummy.
- Yield: 4
- Serving size: 1
- Calories: 342
- Fat: 30g
- Net Carbs: 6g
- Protein: 9.5g
- 1 large cauliflower
- 60g butter
- 100ml double cream
- 60g Parmesan (Parmigiano Reggiano is best)
- ½ teaspoon turmeric
- fine Himalayan pink salt
- 1 tablespoon chopped fresh parsley
- remove the stalk and cut the cauliflower into florets.
- boil the florets in salted water with the turmeric until tender (until a fork goes through the stalky part with just a little resistance)
- drain the florets then transfer them to a saucepan and mash them with a fork or chosen tool until smooth.
- add the butter, cream, parmesan, salt, pepper and paprika to taste.
- put the saucepan back onto medium heat and stir everything until well blended and the mash is piping hot, and serve sprinkled with chopped parsley.
For a crunchy texture add some chopped crispy bacon.
For extra fat goodness add 1-2 tablespoons of coconut oil.
Will keep for a few days if kept refrigerated and covered in cling film.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
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