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Low Carb Loaded Cauliflower Mash

Be a rebel this holiday season and forego the beloved mashed potatoes for this delicious Low Carb Loaded Cauliflower Mash recipe. Soon to become a new tradition, everyone will love this holiday side!

Be a rebel this holiday season and forego the beloved mashed potatoes for this delicious Low Carb Loaded Cauliflower Mash recipe. Soon to become a new tradition, everyone will love this holiday side!

If you haven’t been sucked into the raging vortex of Cauliflower substitutes yet, you’re probably living under a rock. Yummy, low carb versions of popular entrées that substitute cauliflower are popping up everywhere! Everything from cauliflower pizza crust to cauliflower BBQ is making it’s way through our kitchens and into our stomachs. While I love cauliflower as much as the next girl, I’m a little partial when it comes to some things (like pizza and BBQ). So we’re going to keep it a little more traditional and give you a great classic with just a tiny twist in this Low Carb Loaded Cauliflower Mash recipe.

I have a special place in my heart for anything to do with potatoes, so for me to be willing to set them aside for this Low Carb Loaded Cauliflower Mash, you know it’s got to be good. I promise that this is the most perfect recipe to compliment your dinner.

Low Carb Loaded Cauliflower Mash Recipe

You’ll want to start with fresh cauliflower that has been steamed; use whatever steaming method you prefer, as long as you handle the cauliflower accordingly. Stove or microwave steaming will require that you set the cauliflower on a few paper towels to drain the excess liquid. This is why I prefer the pressure cooker method; it’s faster and you can skip that “draining” step.

At this point, you can simply use a potato masher, but you’ll come out with a lumpy mash. I like to put the cauliflower florets into a food processor and do a few pulse chops, add my favorite ingredients, and then do a little smoother chop, but still pulsing. Be sure to constantly check your cauliflower. You want it to be mashed, not creamed, so that it remains fluffy.

Place your mash in an oven-safe dish, top with cheese, and set under the broiler until the cheese is bubbly and begins to brown. When you take out your mash, top with crumbled bacon and green onions. Personally, at this point, I think the mash is just right. You can always serve with extra sour cream, cheese, green onions, or bacon for a little extra zing though!

Ingredients

  • 1 lb of cauliflower florets (about 1 head)
  • 1 tbsp sour cream
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup grated cheddar cheese
  • Chopped green onions, optional
  • Crumbled bacon, optional

Instructions

  1. Put 1 cup water in a pressure cooker.
  2. Place florets into a steamer basket and into pressure cooker.
  3. Close and lock lid, cook on high pressure for 3 minutes.
  4. Perform a manual release.
  5. While hot, place cauliflower into food processor and lightly pulse 2-3 times.
  6. Add sour cream, butter, salt, pepper, and 1/2 cup cheese.
  7. Lightly pulse until cauliflower mix is blended, but not creamed.
  8. Place into an oven-safe bowl, top with remaining cheese, and broil until cheese is melted.
  9. Top with bacon crumbles and green onions if desired.

Notes

Home Chef Tip: Don't use the microwavable bag of frozen cauliflower. The excess water from the frozen vegetables creates a mushier cauliflower, which makes a paste-like consistency and not a fluffy mash. If you don't have a pressure cooker, the easiest way to steam your cauliflower and not have a lot of excess water is to microwave it. Place the florets in a microwave-safe container with 2 tablespoons of water, cover with plastic wrap, and microwave for 4-5 minutes. Just be sure to drain!

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We hope you enjoy this Low Carb Loaded Cauliflower Mash recipe from SoFabFood Home Chef, Brooke from The Fervent Mama, as much as we do. If you love this easy low carb recipe, you can find more like it by visiting our Side Dish section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!



This post first appeared on SoFabFood, please read the originial post: here

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