Bought a head of cauliflower the other day. It’s been a while since I cooked it, so I figured I’d half it incase I messed something up. Today’s journey was perfecting the best mashed cauliflower – and it worked! One guest – who didn’t know it was cauliflower – insisted it was mashed potatoes! JOB WELL DONE!
The key to making these taste super yummy – and mash well – is to make sure you don’t have any water left on the veggies when you take them out of the water. Try to dry them off as much as possible.
This is a good recipe for those sticking to a low-carb & keto diet! Cauliflower is very good to eat in moderation!
Here’s what you’ll need:
- Half head of cauliflower
- 1 heaping tbsp of butter
- 1/2 teaspoon minced garlic
- dash of milk
- 1 tsp salt (KEY!!!) & pepper.
This is so simple to make. Chop up your cauliflower, so it’s just florettes. Dump them into a pot and fill with water. Bring that to a boil on high, lower heat and cook for 15 minutes.
When thats done, drain in a colander. Jiggle it around so you get most of the water out of the colander – or you can dry them with a paper towel, but then it gets gooey. Alternatively, you can let them sit for a few minutes however they will cool, which you don’t want.
Dump them back into the pot, add in your garlic, butter, milk and salt/pepper. Mash with fork or masher until you have the consistency of mashed potatoes.
VOILA. You’re done. Add more salt if needed! Top with chives or green onions.
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