Enjoy a low-carb creamy and flavorful substitute for mashed potatoes with a delicious cauliflower mash! Great for Keto diets and for days you want to limit carbs and not flavor!
Course Side Dish
Cuisine American, Healthy
Keyword easy side dish, Low-Carb Eating, veggie side
In a medium saucepan, over medium heat, add the cauliflower florets, minced garlic, bay leaf, black pepper, and salt
Cover with enough water to cover florets by about ½ inch.
Bring to a boil, reduce heat to simmer. Let cauliflower simmer about 6 minutes. Cauliflower should be fork tender.
Drain water from cauliflower. Remove and discard bay leaf.
Return cauliflower back to saucepan over medium heat. Gently stir about for 10 seconds to remove excess water.
To Make Creamy Garlic Cauliflower Mash
Remove cauliflower from heat. To the cauliflower, add 4 Tablespoons of buttermilk and butter. Season with salt and black pepper to taste.
Use an immersion blender to puree until smooth. Check seasoning, adjust seasoning if needed.
Place cauliflower in a bowl, sprinkle with chopped chives, parsley thyme. Serve
To Make Garlic Mashed Cauliflower
Remove cauliflower from heat. To the cauliflower, add 4 Tablespoons of buttermilk and butter. Season with salt and black pepper to taste.
Use a potato masher and mash ingredients together.
If you find you need more liquid, add a bit more buttermilk. Mash for about 1 to 2 minutes.
Check your seasoning. Adjust seasoning, if needed.
Cauliflower mash will be more rustic in texture.
Serve in a bowl, sprinkle with fresh parsley, chives or thyme.
Notes
Note 1: Nutmeg adds a nice hint of a woody spice to the cauliflower mash.Note 2: The cauliflower keeps in the fridge, well covered for about 3 days.To Freeze Cauliflower Mash can be frozen in a sealed freezer safe bag for about 3-4 months. Defrost overnight in the fridge and reheat in a saucepan.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes