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I love potatoes as much as the next guy; they’re nutritious and filling. But since surgery, I’ve needed to keep things low-carb with this recipe for mashed cauliflower, and this is a great way to do so! My family doesn’t even know the difference between this recipe and my mashed potatoes unless they were paired side-by-side.
It’s creamy and buttery, with just the right amount of garlic. It’s the perfect side.
Having an immersion blender (or a stick blender) (affiliate link) is actually super helpful. Using just a potato masher leaves chunks of cauliflower no matter how much you attempt to go at it. I can’t live without an immersion blender, whether it be for soups, protein shakes, homemade mayo and other sauces/dressings, and of course, mashed cauliflower. An absolute must-have for those who want to cook healthy food.
- 1 head cauliflower, chopped into large florets
- 1 heaping tsp salt, Kosher or Sea Salt preferred
- 2 Tbsp grass-fed butter, or ghee
- 1 large clove garlic, minced
- 1 tsp Kosher salt
- 1/4 tsp ground black pepper
- Bring a large pot of water (about 2 quarts) to a rolling boil. Add 1 heaping teaspoon of salt.
- Add cauliflower.
- Boil for 6-8 minutes or until cauliflower is very tender when pierced with a fork.
- Turn off heat and drain cauliflower well in a colander.
- Place cauliflower back into pot, and add butter and garlic.
- Using an immersion (stick) blender, blend together until smooth.
- Add salt and pepper to taste.
- Serving Size: 1/2 cup
- Calories: 59
- Sugar: 3g
- Sodium: 492mg
- Fat: 4g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g