There is no doubt that mashed potatoes are the center of a Thanksgiving table. I mean c’mon, who doesn’t take a serving about as big as their head as it makes its way around the table? But sadly, potatoes aren’t really a great fit if you are watching your carbs. So you have 2 choices, forego your diet, or try something different like mashed cauliflower instead.
How to make Mashed Cauliflower
There are two main ways to make mashed cauliflower. The first one takes more work but starts with a head of fresh cauliflower from the produce department. The second involves using frozen riced cauliflower. This is my method of choice because it just simply saves a lot of time.
There are two main steps, saute and puree.
Magic!
My kids said they tasted “different” but had no idea it was not potatoes.
Low Carb Mashed Cauliflower
Ingredients
- 32 ounces Riced cauliflower frozen
- 3 tablespoons Unsalted butter
- 2 cups Water
- 1 teaspoon Kosher salt
- 1/2 tsp Black pepper
- 2 cloves Garlic minced
Instructions
- Sauté the cauliflower: Melt the butter in a large pot over medium-high heat. Add the cauliflower and sauté, stirring regularly, until the cauliflower has lightened in color, about 3 to 5 minutes.
- Boil cauliflower: Add water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.
- Drain the cauliflower but reserve 1/4 cup of the cooking liquid.
- Mash or purée: Place the drained cauliflower, minced garlic, pepper and reserved cooking liquid back in the pot. Mash using an immersion blender, a high speed blender or food processor to desired consistency.
- Serve.
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