Ah, the humble cauliflower—often overshadowed by its more glamorous veggie cousins. But let me tell you, it’s a real star when you’re diving into keto cooking. I mean, who knew this cruciferous wonder could transform into the creamiest, dreamiest mashed “potatoes” you’ve ever tasted?
Steps
- Clean and trim a large cauliflower, breaking it into medium-sized pieces.
- Place the cauliflower in a microwave-safe bowl, adding two tablespoons of heavy cream and one tablespoon of butter.
- Microwave the bowl uncovered on high for six minutes.
- Stir in a quarter teaspoon of garlic powder to coat the cauliflower with the cream and butter mixture, then microwave for another six minutes on high.
- Check if the largest florets are fork-tender, and if they are still hard, microwave for an additional five minutes.
- Transfer the cooked cauliflower and any liquid to a high-speed blender or bullet-style blender.
- Add two ounces of sharp cheddar cheese and blend until smooth.
- Season with salt and pepper to taste before serving.
Ingredients
- 1 large cauliflower head
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 2 ounces of sharp cheddar cheese (such as Dubliner Irish Cheddar)
- Salt and pepper, to taste
Nutritional Values
Calories: 592 | Fat: 44g | Carbohydrates: 16g | Protein: 24g
FAQ
- What makes this cauliflower mash different from other keto versions?
- This recipe avoids the watery texture often associated with cauliflower mash by microwaving the cauliflower uncovered. This method concentrates the flavors and allows excess liquid to evaporate, resulting in a thicker and more flavorful mash.
- How do I ensure the cauliflower mash has a creamy texture?
- To achieve a creamy texture, select a cauliflower head that is dense with tightly packed florets. Trim the cauliflower into pieces no larger than 2 inches to ensure even cooking. Using a NutriBullet or a high-speed blender can also help achieve a smooth consistency without adding extra liquid.
- What type of cheese is recommended for this recipe?
- The recipe suggests using Dubliner Irish Cheddar or another strong sharp cheddar cheese. This choice complements the natural flavor of cauliflower and adds a rich, complex taste to the dish.
- What appliances work best for blending the cauliflower?
- While a food processor can be used, it may not yield the creamiest results. A NutriBullet or similar bullet-style blender is recommended for smaller batches, while a high-speed blender like a Blendtec or Vitamix works well for larger quantities.
- Can I substitute the Irish cheddar with another cheese?
- Yes, if Irish cheddar is unavailable, you can use a high-quality extra sharp grocery store cheddar. Avoid using pre-shredded or low-quality brands to ensure the mash has enough flavor.
Tips
- Choose the Right Cauliflower: Opt for a cauliflower head that feels heavy and has tightly packed florets. Avoid loose heads with visible stems, as they can result in a grainy texture. If using thick stems, peel them to remove the outer membrane for a smoother puree.
- Consistent Cauliflower Sizes: Trim your cauliflower into pieces no larger than 2 inches. This ensures even cooking, preventing some pieces from being overcooked while others remain raw, which can lead to a grainy texture.
- Use Strong Cheese: If Irish cheddar isn’t available, select a high-quality, extra sharp cheddar cheese from the grocery store, such as Cabot or Cracker Barrel. Avoid pre-shredded or the cheapest brands for optimal flavor.
- Choose the Right Blender: For the creamiest texture, use a NutriBullet or a similar bullet-style blender. These allow for easy redistribution of ingredients during blending without needing to add extra liquid, maintaining the desired thick consistency.
Equipment
- NutriBullet or Bullet Style Blender – Preferred for achieving a creamy, smooth texture for the cauliflower mash.
- High-Speed Blender (such as Blendtec or Vitamix) – An alternative option for larger batches if a NutriBullet is not available.
- Microwave-Safe Bowl – Necessary for microwaving the cauliflower.
