A Magical Cauliflower Mash

Cauliflower Mash

Sides | February 18, 2016 | By

Use a Magic Wand to make the perfect Cauliflower Mash

There are a lot of great cauliflower mash or puree recipes out there but my version is worth serious consideration. I borrowed some of this technique from my old mashed potato days. I have to say – I don’t miss them at all. This new standby goes well with so many great mains and is the perfect sub for that high-carb mashed bomb of old.

leeksSimmering the leeks or onion in the butter softens them and adds great flavor to the puree.

I’ve made these for company and converted many a guest that previously swore, “they did not like cauliflower”!

Try some smoked or flavored salts to shift the taste to your liking. In the summer I add fresh chives from the side of my house. Get creative and there is no end to what this side can be paired with.

Cauliflower Mash
Serves 4
A creamy cauliflower puree with great flavor
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
195 calories
12 g
29 g
15 g
6 g
7 g
259 g
241 g
5 g
0 g
7 g
Nutrition Facts
Serving Size
259g
Servings
4
Amount Per Serving
Calories 195
Calories from Fat 129
% Daily Value *
Total Fat 15g
22%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 29mg
10%
Sodium 241mg
10%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
10%
Sugars 5g
Protein 6g
Vitamin A
12%
Vitamin C
90%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups of cauliflower - 1 head
  2. 16 oz. chicken stock
  3. 3/4 cup leek - chopped
  4. 3 tbs butter - Kerrygold or some other equivalent
  5. 1 tbs good extra virgin olive oil - for drizzle
  6. 1/8 cup of half n half
  7. fresh ground salt and pepper
Instructions
  1. Cut cauliflower into same size pieces - medium florets
  2. In a large pot add cauliflower and chicken stock and then add water to cover cauliflower.
  3. Cover and cook on med until fork tender - about 25 minutes
  4. While cauliflower is cooking in a small sauce pan add chopped leeks, butter and salt and pepper, then simmer on low about 10 min.
  5. Add half n half and turn off heat.
  6. Drain cauliflower well then add butter and leek mixture to the larger pot with cauliflower.
  7. With an immersion blender (magic wand) - puree until smooth.
  8. Add salt and pepper to taste.
  9. Cover until ready to plate.
  10. Drizzle olive oil over top.
Notes
  1. Chopped onions can be used in place of leeks.
  2. Light cream can be used in place of half n half.
  3. Alternatively, a bullet blender could work but be sure not to over puree.
beta
calories
195
fat
15g
protein
6g
carbs
12g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Comments

  1. Leave a Reply

    TQSI
    February 20, 2016

    Adam,

    How would you make this dairy free?

    john.

    • Leave a Reply

      Adam Levy
      February 29, 2016

      Hi John, You can try unsweetened almond milk in place of the half n half.And add a little more olive oil instead of the butter.

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