MASHED CAULIFLOWER
Creamy, buttery Mashed Cauliflower with Garlic, Sour Cream and Parmesan is the low carb side dish of your dreams! Keto approved and taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven't tried this before, you will fall in love with Cauliflower Mashed Potatoes!
Provided by Karina
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
- In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
- Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
- Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
Nutrition Facts : Calories 59 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 61 mg, ServingSize 1 serving
SOUR CREAM & ONION CAULIFLOWER MASH
The original version of this recipe was found in a book called THE PRIMAL LOW-CARB KITCHEN Comfort Food Recipes for the Carb Conscious Cook, by Kyndra Holley. I did make a few minor adjustments to the recipe as noted, but this is a very good tasting vegetable side dish, and not only does it resemble Mashed Potatoes, it taste rich...
Provided by Rose Mary Mogan
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Wash Cauliflower, and trim excess leaves. Using a large pot or sauce pan, add the full head of cauliflower to sauce pan. Add about 2 inches of water, turn on heat, and allow water to come to a boil, cover. Cook cauliflower until it is tender all the way through. I tested mine with the sharp tip of a knife by sticking into cauliflower and when it releases easily it is done. IT WILL TAKE ABOUT 15 MINUTES. These are the other main ingredients.
- 2. Then carefully drain the hot water from the hot pot, and add the cauliflower back into the hot pot. COVER WITH LID and allow to sit at least 8-10 minutes to release remaining water that is in the cauliflower. DO NOT SKIP THIS STEP, OR YOUR VEGETABLE WILL BE MORE LIKE SOUP THAN MASHED POTATOES. This is the book where I found the original recipe.
- 3. I chose to use a potato masher to mash the cauliflower. Add the butter while the vegetable is hot, and mash. I chose to combine the remaining ingredients in a seperate medium size bowl, minced garlic, sour cream, parmesan cheese, onion flakes, chive, mustard, & onion. Blend together with a large fork.
- 4. Then add to the mashed cauliflower, and mix together throughly, until well incorporated into vegetable, and it has the consistency of mashed potatoes. You are not going to believe how tasty this delicious vegetable is.
- 5. NUTRITIONAL INFORMATION: Serves 8, Calories per serving 134,Total Fat 9 grams, Cholesterol 23 Mg.,Sodium 269Mg, Potassium 370Mg,Carbohydrates 7g, Fiber 2g, Sugars 3 g, Protein 6g, NET CARBS = 5g PER SERVING I used MY FITNESS PAL to calculate the calories per serving.
- 6. Like my dad use to do, I always top my cabbage with Yellow Mustard, my husband prefers Catsup, and my daughter prefers hers plain. There is nothing more rewarding or satisfying than having a meal that is really delicious , and know that you are not going over board in calories or carbs. My entire dinner was only 621 calories,the dinner was Oven Baked can chicken With herbs, the Sauteed Cabbage with onion, garlic Poblano Peppers & carrots, & the Cauliflower Mash and that included 2 Low Carb cookies. I will share the recipe for that real soon.
MASHED CAULIFLOWER WITH SOUR CREAM
A healthy substitute for mashed potatoes. They are great for diabetics. We love them!
Provided by Whitney Hannah
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Place cauliflower in a large pot and cover with lightly salted water; bring to a boil. Reduce heat and simmer until it falls apart when pressed with a fork, 12 to 15 minutes. Drain.
- Pour cauliflower into a bowl with ranch dressing, sour cream, and margarine. Beat with an electric mixer until desired consistency is achieved.
- Top with Cheddar cheese and bacon bits.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 6.3 g, Cholesterol 12.5 mg, Fat 13.2 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 279 mg, Sugar 3 g
LOADED CAULIFLOWER
A great way to add some zip to your cauliflower. This recipe is low-carb and resembles a loaded potato! Very unique and down right tasty!
Provided by BOOKCHICKADEE
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
- Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
- Bake in the preheated oven until bubbling, 30 to 45 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 9.8 g, Cholesterol 38.4 mg, Fat 14.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 9.2 g, Sodium 226.9 mg, Sugar 3.8 g
MASHED CAULIFLOWER
For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that's needed is a little sour cream for tang. Save the leftover infused milk for braising white beans, a can of tomatoes, or for making more mashed cauliflower.
Provided by Ali Slagle
Categories easy, quick, weeknight, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the cauliflower, milk, garlic, thyme and 1 teaspoon salt; heat over medium-high. When the mixture begins to bubble around the edges (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes.
- Place a colander over a bowl, then drain the cauliflower, catching the milk in the bowl. Discard the thyme sprigs. Return the cauliflower and garlic to the pot. Mash the cauliflower using a potato masher, or use an immersion blender to purée until smooth. Add the reserved milk 1 tablespoon at a time, mashing or blending in between, until the cauliflower reaches desired consistency. (You'll use about about 1/4 cup of milk.)
- Stir in the sour cream, then season to taste with salt and pepper. Garnish with additional thyme leaves.
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