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I finally learned to love mashed potatoes the year before we went keto, so that was a tough loss for me. After experimenting with different recipes, this is my favorite. While it doesn’t taste identical, it’s so salty and buttery, it’s just as good as any mashed potatoes I’ve had.
The prep/cook times here are a little misleading, since you’re not actually doing anything for the vast majority of the cook time. The most time-consuming active part is cutting the cauliflower into florets, and you can sidestep that by buying pre-cut if you’re lazy (which I am – no shame in that.). After that, you’re just steaming/microwaving, which requires no actual action on your part.
We use the parmesan to tighten it up a little, otherwise it can be a little runny (still delicious, just means you can’t make fun sculptures out of it). I haven’t mastered the consistency just yet, but you can try adding a little xantham gum or animal protein powder into the blender if consistency is that important to you. Also if you don’t have parmesan on-hand, it’s fine – it will still be delicious. You can also omit the garlic if that’s not your thing.
Keto Cauliflower Mash
- food processor OR potato masher
- Cut the cauliflower into small florets and steam, either on the stove or in the microwave. It should fall apart when you poke it with a fork if it's cooked enough.
- Drain the cauliflower well
- Blend the cauliflower in a blender with the cubed butter, parmesan, cream, (optional) garlic, salt and pepper. Depending on the strength of your blender/food processor this could take 30 seconds – 2 minutes. (If you don't have a blender, you can manually mash it with a potato masher.)
- Top with fresh parsley if you have it. Don't sweat it if you don't