I’m not going to lie, I didn’t believe this would pass for mashed potatoes. If it wasn’t for 2 of my friends swearing by it to try, I’m sure this would have stayed on the way back burner. It was AMAZING! There’s a few tips to know before you make it (see below). I can’t wait to make this again!!
Loaded Cauliflower (low carb, keto)
(Adapted from Low Carb Maven)
THE TRICK TO GETTING A FLUFFY CAULIFLOWER MASH:
- steam instead of boil.
- let it sit uncovered to release some moisture
- drain well before putting it in the food processor
- add the ingredients that make it taste great – like sour cream, cheddar cheese, chives and bacon.
- don’t over blend it, this breaks down the cauliflower too much and it’ll be looser instead of thicker like potatoes
1 pound cauliflower florets
4 ounces sour cream
1 cup grated cheddar cheese
2 slices cooked bacon crumbled
2 tablespoons snipped chives
3 tablespoons butter
1/4 teaspoon garlic powder
salt and pepper to taste
Cut the cauliflower into florets and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film.
Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)
Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashed potatoes.
Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper. (I blended with the food processor, it really should be done by hand to not make it so loose.)
Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.
I visually divide the cauliflower into sixths. Serving size is approximately 1/3-1/2 cup.
