Mashed Cauliflower was never a selling point for me when it came to eating vegetables. I didn’t like the idea, and I didn’t think the taste was that great. But, I was missing out for a long time.
This recipe is super simple, and extremely tasty! It takes about 8 minutes to make, from start to finish, and is one of the creamiest, rich, and super flavorful side dishes. I love serving it whenever I have a nice steak (like this amazing reverse seared ribeye), or some stuffed pork chops.
The recipe calls for riced cauliflower, which I think everyone should have on hand in their fridge. I usually buy a head of cauliflower to last a week – I’ll pre-rice it in a food processor and store it in a plastic bag in the fridge. It makes it a lot less work when I want to use it, and it relives the stress once it’s all prepped out to use. You could optionally do a few heads at a time and freeze the pre-riced cauliflower for future use.
Yields 3 servings of Easy Creamy Cauliflower Mashed Potatoes
The Preparation
- 10 ounces cauliflower, riced
- 1/4 cup sour cream
- 3 tablespoons heavy whipping cream
- 3 tablespoons butter
- 4 tablespoons parmesan cheese
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- 2 tablespoons fresh chives, chopped
The Execution
1. Get the pre-riced cauliflower out of the fridge and measure out 10 oz.
2. Put the cauliflower into the microwave with a paper towel covering the top, then microwave for 5 minutes. You could optionally steam or roast it if you don’t like to use a microwave.
3. Once finished, it should be soft to the touch, but still have some firmness.
4. Mix all of the other ingredients into it.
5. Use an immersion blender to pulse the cauliflower and other ingredients together. Add 1 tbsp. chopped chives to the cauliflower and mix together.
6. Serve! Top the cauliflower mashed potatoes with the remaining chives and enjoy.
This makes a total of 3 servings of Easy, Creamy Cauliflower Mashed Potatoes. Each serving comes out to be 249 calories, 23.5g fats, 3.6g net carbs, and 6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 10 ounce cauliflower | 65 | 1.4 | 11.6 | 6.5 | 5.1 | 5.1 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 3 tablespoon heavy whipping cream | 152 | 16.1 | 1.2 | 0 | 1.2 | 1.3 |
| 3 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 4 tablespoon parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon fresh chives | 2 | 0 | 0.3 | 0.2 | 0.1 | 0.2 |
| Totals | 748 | 70.4 | 17.4 | 6.7 | 10.7 | 18.1 |
| Per Serving (/3) | 249 | 23.5 | 5.8 | 2.2 | 3.6 | 6 |
Easy, Creamy Cauliflower Mashed Potatoes
Ingredients
- 10 ounce cauliflower riced
- ¼ cup sour cream
- 3 tablespoon heavy whipping cream
- 3 tablespoon butter
- 4 tablespoon parmesan cheese
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoon fresh chives chopped
Instructions
- Measure out the riced cauliflower and place in the microwave with a paper towel covering the top and cook for 5 minutes. Alternatively, steam or roast the riced cauliflower.
- Once finished, it should be soft to the touch but still slightly firm.
- Mix in the remaining ingredients except the chives.
- Use an immersion blender to pulse the cauliflower together with the other ingredients. Add in half of the chives and mix them in.
- Garnish with the remaining chives, serve, and enjoy!
This was delicious! And it was the first time I used my immersion blender. Works perfectly and tastes great!