December 26 2015 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Low carb cauliflower mash
Light and fluffy. Creamy. Buttery. This true low carb classic is smooth textured and delicious. Goes with just about everything, and tastes a lot like mashed potatoes. So bliss out!
USMetric
servingservings
Ingredients
- 1 lb 450 g cauliflower
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- 2 oz. 55 g butter
- salt and ground black pepper to taste
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www.dietdoctor.com
Making low carb simple
Instructions
- Chop the cauliflower into florets.
- Bring a pot of lightly salted water to boil over high heat. Add the cauliflower and boil for a couple of minutes – just enough so the florets are tender but retain a somewhat firm texture. Strain the cauliflower in a colander, and discard the water.
- Add the cauliflower to a food processor along with the Parmesan cheese and butter. Pulse until a smooth and creamy consistency is reached. You can also use an immersion blender. Season with salt and pepper to taste.
Tips!
Although there are colorful varieties of cauliflower available, stick to white for the best results. You can also use pre-packaged “riced” cauliflower for this recipe.
Add the zest and juice of half a lemon for a refreshing take on this dish, which goes especially well with fish. Sprinkle with fresh parsley or chives before serving.
79 comments
I don't want to complain as I think this is great! But one of the main reasons I decided to do it was so that I won't have to spend so much time planning myself.
to me?
Hi MB!
Most recipes use 4 servings as a standard and therefor we do to. We're working on a tool to change the servings to exactly what you need but it's not ready yet. Keep an eye out!
All the best!
I added some roasted garlic cloves and 1/2 block of tofu for a protein boost.
Well, it just goes to show how wrong you can be! This recipe is awesome!!! I can't believe I've missed out on this for so long. Bye bye spuds - its cauliflower from here on in this household.
(yum, yum, yum....)
it actually tastes really just like mashed potatoes.
I think the key here is not to overcook the cauliflower. I omited the cheese, cut a bit the amount of butter and took a some 1-2 spoons of heavy whipping cream. only a spritz of lemon juice and a hint of black pepper. but still it was absolutely perfect.