This cauliflower mashed “potatoes” is so much creamier than you can ever imagine. It is filled with such great flavor and serves as a great low-carb alternative to your classic mashed potatoes.
Ease of Making: Easy
This would make a perfect side dish for any cold winter feast and will be a great addition to Thanksgiving entrees.
If you’re looking for an easy side dish to prep for the holidays, try this dish. No need for peeling and cooks in less time than your classic mashed potatoes.
How to Cook Cauliflower Mashed “Potatoes”
- Start with steaming your cauliflower florets.
- Meanwhile, saute the garlic.
- After the cauliflower florets have gotten tender, add the garlic and florets into a blender.
- Season with salt and blend until smooth.
- Place the cauliflower in a heated pot and mix in the butter, sour cream, and parmesan cheese
- Top it off with fresh chives and roasted pistachios
Meal prep tips for Mashed Cauliflower
Does cauliflower really taste like mashed potatoes?
While the texture may be close, they will not exactly taste the same. Cauliflower will naturally be blander because of the water content. Try roasting the cauliflower instead of steaming for a firmer mash. Roasting it will also give it a sweeter and nuttier flavor. We also added the same herbs that we normally would add to mashed potatoes such as chives.
How to make mashed cauliflower creamy?
Mix in cheese, butter, sour cream, and milk to make it rich and smooth.
What can you eat with Mashed Cauliflower?
It is a great side dish to accompany any roasted or pan-fried protein such as tender roasted beef, pork chops, or roasted chicken.
Creamy Mashed Cauliflower “Potatoes” with Roasted Pistachios
- boiling pot
- immersion blender or food processor
- 8 cups cauliflower florets
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 6 each garlic cloves (peeled)
- 1/2 cup roasted pistachios (shelled)
- 2 tbsp chives (chopped)
- 1/4 tsp salt
- 1 tbsp olive oil
- Boil water in a large pot. Place the cauliflower in the steamer and place it over the large pot. Steam for 15 minutes until the cauliflower is tender
- Next, add olive oil to a medium pot and saute the garlic for about a minute until it is toasted
- Add the cauliflower, garlic, and salt in a food processor and blend until smooth
- Scoop the cauliflower into another heated medium sized pot and stir in the sour cream, butter, and parmesan cheese. Add salt to taste
- Top it off with freshly chopped chives and roasted pisatchios
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