Creamy Mashed Cauliflower

Creamy Mashed Cauliflower

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Creamy Mashed Cauliflower is a great low carb alternative to mashed potatoes. I am a huge potato fan and I still love my mashed potatoes. However, when we are trying to be healthy this is a great alternative. You won’t even know the difference.

I always see recipes using sour cream and although I’ve made my cauliflower mash like regular mash before. I needed to see what the hype was about the sour cream. Wow, it makes a huge difference to the dish. It adds a tangy flavor to the cauliflower making it all the more irresistible.

To enhance the flavor of the cauliflower I steamed it for a short while until half-cooked. I then drizzled a little olive oil over and baked it further in the oven together with the garlic. This gave the Creamy Mashed Cauliflower a little nuttiness. I added a little butter, Parmesan and some fresh thyme. Only because I love thyme that much and I could use it in absolutely any dish, given the chance.

The cauliflower turned out really creamy and smooth in the food processor. I prefer a creamy mash but if you can keep it more chunky if you prefer. You don’t want too much liquid in the cauliflower, so after I steamed it I placed it in a colander to drain the excess water, before popping it into the oven.

Cauliflower Mash can be served with:

Creamy Garlic Mushroom Parmesan Chicken

Creamy Chicken Mushroom Leek Casserole

Lightly Dusted Pan Fried Fish

Creamy Mashed Cauliflower

Irresistibly good creamy mashed cauliflower with sour cream and butter
Course Side Dish
Keyword Cauliflower Mash, Creamy Cauliflower Mash, Mashed Cauliflower
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 600 gram cauliflower
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1/2 tsp chilli flakes
  • 1 tsp fresh thyme
  • 2 tbsp butter
  • 3 tbsp parmesan
  • 4 tbsp sour cream
  • salt
  • pepper

Instructions

  • Boil cauliflower in some salted water until half-cooked. About 10-15 minutes
  • Preheat Oven to 180 degrees Celsius. Drain cauliflower in a colander. Toss the cauliflower in the olive oil, chilli flakes, garlic and 2 tablespoon Parmesan
  • Place on a baking tray and bake at 180 degrees Celsius for 20 minutes or until tender and slightly brown on the edges
  • Blend the roasted cauliflower, in a food processor, together with the garlic and 1 tablespoon Parmesan until creamy and smooth. Transfer to a bowl and mix in the sour cream and butter. Season with more salt if required and some pepper. Mix in the fresh thyme leaves

Notes

  1. You can steam the cauliflower in a steamer or the microwave if you prefer
  2. The amount of butter and Parmesan can be adjusted according to your taste

 

 

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