I see so many people on my social media saying "cauliflower mash" will never taste like mash potato. If you cook it like the mashed potato, it will taste like a water down version.
I don't like to boil vegetables because it causes them to be mushy and takes out all the flavor. I either bake or sautee my cauliflower because it will absorb the seasoning you use to flavor the cauliflower. This mashed cauliflower recipe will make even those naysayers come back around to this low-carb, and keto-friendly option.
INGREDIENTS
1 large head cauliflower florets chopped or bag chopped cauliflower (about 3 pounds or 1 1/2 kg)
1 tablespoon of olive oil
2 tablespoons unsalted butter
3 tablespoons sour cream
1/4 cup Skin-milk or almond milk
6 cloves garlic divided or 2-3 tablespoons of minced
1/4 cup parmesan cheese
Salt and black pepper to taste
DIRECTIONS
Add olive oil to a large skillet and heat the skillet on medium-high heat. Place minced or chopped florets cauliflower in skillet. Allow to sit in a single layer in the skillet and allow to brown for 5 minutes. Once brown, place the cover over the skillet and cook on medium for 5-10 minutes until tender.
Once tender, blend cauliflower, garlic, half butter, sour cream, milk, and parmesan cheese in a food processor on a high setting until smooth. You may need to do this in batches of two or three, depending on your processor's size.
Transfer blended cauliflower into a pot, and add the other half of butter, salt, and pepper.
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