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Creamy Mashed Cauliflower (Low Carb Substitute)

A close-up of creamy mashed cauliflower seasoned with black pepper in a white serving bowl.
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Make a smooth, rich cauliflower mash that tastes like mashed potatoes but keeps the carbs low. This recipe focuses on texture and flavor.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 4 tbsp unsalted butter
  • 2 oz cream cheese, softened
  • 1/4 cup heavy cream or half-and-half
  • 2 cloves garlic, roasted or minced
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Place the cauliflower florets in a large pot and cover with water. Add a pinch of salt.
  2. Bring the water to a boil, then reduce heat and simmer until the cauliflower is very tender, about 15 to 20 minutes.
  3. Drain the cauliflower completely. This step is important to prevent watery mash. Let it steam dry in the colander for 5 minutes.
  4. Transfer the hot, drained cauliflower to a food processor or high-powered blender.
  5. Add the butter, cream cheese, heavy cream, garlic, salt, pepper, and nutmeg (if using).
  6. Process until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed. Do not over-process, or it may become gluey.
  7. Taste and adjust seasoning. Serve immediately as a low carb mashed potatoes substitute.

Notes

  • For the best texture, use a food processor. A potato masher will leave the mash grainier.
  • If you want a richer flavor, use roasted garlic instead of raw minced garlic.
  • If the mash seems too thick, add cream one tablespoon at a time until you reach your desired consistency.

Nutrition

Find it online: https://kitchenslang.com/mashed-cauliflower-creamy-puree-recipe/