The Best Creamy Mashed Cauliflower Recipe
This super creamy mashed cauliflower recipe is the best, ever! And I don't use the the word best lightly. With a few simple tips you can also make this soft, fluffy, buttery, creamy mashed cauliflower to rival any potato mash.
1 large head of cauliflower cut into florets 3 cloves garlic 3 tablespoon cream cheese 2 tablespoon sour cream 2 tablespoon butter ¼ to ½ teaspoon freshly ground black pepper salt
In a large pot, add 2.5 cups of water, cauliflower, garlic, salt and bring to boil. Cover and simmer until the cauliflower is tender and can be easily pierced with a fork. This would take about 10 minutes. Drain the water and bring the cauliflower back to the pot and keep in medium low heat to steam off the extra moisture. When the cauliflower is dry, turn off the heat and add butter, cream cheese, sour cream, salt and pepper to the pot. Blend with a stick blender until creamy and fluffy. Adjust seasoning to taste. Add more melted butter on top as a garnish.
If using frozen cauliflower, use about 24 oz. Proceed with the recipe as with the fresh.
Leftovers can kept, covered in the fridge for 3 days. Reheat in the microwave or the on the stove.
I don't think this will freeze well. Cooked and cooled cauliflower can be frozen. Reheat and mash with the rest of the ingredients.
Calories: 142 kcal Total Carbs: 8.7 g Protein: 3.8 g Fat: 11.3 g Saturated Fat: 6.8 g Fiber: 3 g Net Carbs: 5 g
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