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By Lewis Gutteridge

Creamy Cauliflower Mash

Name: Creamy Cauliflower Mash
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: European
Ingredients: 1 package riced cauliflower, (1 pound or 6 cups) or 1 head cauliflower, (1 1/2 pounds) cut into 2″ florets; 1/4 cup olive oil, or 4 tablespoon butter or ghee; 2 cloves garlic, minced; 1/2 cup coconut cream or heavy cream, see notes; Sea salt and pepper to taste; Sea salt and pepper to taste; Optional: 1 teaspoon chopped fresh rosemary or thyme, or 1/2 teaspoon Italian seasoning

7 steps

Prep:10minCook:5min

This simple side dish is so perfect with just about anything you make for dinner from steak to chicken or pork chops! Creamy Cauliflower Mash is so easy to make, especially if you take my cauliflower rice shortcut. Try customizing this cauliflower mash with your favorite cheese and herbs. One of my favorite combos is rosemary and parmesan here.

Updated at: Thu, 17 Aug 2023 01:10:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories274.9 kcal (14%)

Total Fat17.6 g (25%)

Carbs28.8 g (11%)

Sugars11.2 g (12%)

Protein2.8 g (6%)

Sodium209.8 mg (10%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundriced cauliflower

1 head cauliflower, cut into 2′′ florets

¼ cupolive oil

or 4 tablespoon butter or ghee

2cloves garlic

minced

½ cupcoconut cream

1 teaspoonfresh rosemary

chopped, or thyme

Instructions

Step 1

Prep the cauliflower if you’re using a whole head.

Step 2

Place a medium sized saucepan over medium heat. When the pan is hot, add the olive oil or butter along with the garlic. Sauté until fragrant, about 30 seconds, then add the coconut cream and cauliflower.

Step 3

If you’re using fresh cauliflower florets, cover the pan while they steam until tender, about 6-8 minutes. Remove the lid for the last 2-3 minutes of the cooking time to reduce the liquid.

Step 4

If you’re using the cauliflower rice, bring to a boil and stir frequently while the cauliflower defrosts. Then briskly simmer it without a lid until tender, about 4-5 minutes. Stir occasionally to make sure it’s not sticking.

Step 5

Carefully transfer the cooked cauliflower mixture to a food processor and process until chunky or smooth to your liking.

Step 6

Season to taste with sea salt and pepper and serve.

Step 7

If you’re using the optional herbs, add them in right after you sauté the garlic.

View on getinspiredeveryday.com

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