One challenge that folks eating low carb face is what to eat as a side dish. We’re so used to having things like mashed potatoes, rice or pasta to go along with our main entrees. Besides, what can you put some awesome gravy on? And yes, I know there are those out there that claim cauliflower is the answer to everything. Well, it is an answer to some things but only if you do it right. I really think that this cauliflower mash is as good if not better than actual mashed potatoes. It is just a rich and creamy and makes a mean base to ladle gravy on. The reason I think it’s better is because it lighter; it doesn’t make you feel bloated and weighed down after eating a meal. I recommend using an immersion blender because one of the factors to tasting great is the texture. This is where you can really take a short cut. Using a fork to mash it just doesn’t cut it. You won’t get that wonderful creamy texture. I will also recommend that you use real butter and real heavy cream. If you’re being compliant to Paleo then use ghee and omit the cream. Coconut or almond milk with just make it super weird tasting.
Ingredients
1 large head cauliflower
Dash salt & pepper to taste
1 TBS butter
¼ cup heavy cream
Enough water to cover cauliflower
Directions
Cut cauliflower into floret and put into a stock pot. Cover with water and boil until fork tender. Drain completely in colander and put back into the pot. Make sure it’s really drained. While still hot add the butter, the heavy cream and the salt & pepper. Using either a hand immersion blender or a whisk cream the cauliflower until it has the texture of mashed potatoes. Cover and keep warm. Serves 4
Variation
Garlic Mash – During the boiling stage add 2 cloves of smashed garlic to the water. Fish out the garlic and discard before mashing the cauliflower.