Description
Creamy and flavorful cauliflower mashed potatoes that make a perfect low-carb, gluten-free alternative to traditional mashed potatoes. This recipe uses boiled cauliflower blended with butter, sour cream, and Parmesan cheese for a smooth, comforting side dish.
Ingredients
Main Ingredients
- 1 medium head cauliflower, cut into florets
- 2 cloves garlic (optional, for extra flavor)
- 2 tablespoons butter
- ¼ cup sour cream or Greek yogurt
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Garnish
- Chopped chives or parsley (optional)
Instructions
- Boil Cauliflower and Garlic: Bring a large pot of water to a boil. Add the cauliflower florets and garlic cloves if using. Cook them for 10 to 12 minutes, or until the cauliflower is very tender when pierced with a fork. Drain well and let sit in the colander for a few minutes to shed any excess water.
- Blend Ingredients: Transfer the drained cauliflower and garlic to a food processor or blender. Add the butter, sour cream (or Greek yogurt), Parmesan cheese (if using), salt, and pepper. Blend everything together until the mixture is smooth, creamy, and well combined. Taste and adjust the seasoning if necessary.
- Serve and Garnish: Scoop the mashed cauliflower into a serving bowl. Garnish with chopped chives or parsley, a pat of butter, or freshly cracked black pepper if desired. Serve warm as a comforting side dish.
Notes
- For a chunkier texture, use a potato masher instead of blending the cauliflower.
- This dish is an excellent low-carb alternative to traditional mashed potatoes, suitable for keto and gluten-free diets.
- Pairs well with roasted meats, steamed or roasted vegetables, and holiday meals.
