makes 8 servings · prep time: 15 minutes · cook time: 30 minutes
It is really hard to make a pile of cauliflower mash look pretty, but trust me when I tell you that this stuff is seriously delicious. It doesn’t need gravy or any other kind of sauce; it is amazingly flavorful served just as it is. This recipe is the closest I have come to replicating the taste and texture of real mashed potatoes. It is perfect for a low-carb holiday table or just your average Tuesday night.
• 1 large head cauliflower
• Sea salt and ground black pepper
• 4 ounces fresh (soft) goat cheese
• ½ cup grated Parmesan cheese
• ½ cup heavy cream
• ¼ cup full-fat sour cream
• ¼ cup plus 2 tablespoons (¾ stick) butter, divided
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh chives, plus extra for garnish
• 1 tablespoon chopped fresh flat-leaf parsley, plus extra for garnish
• 1 teaspoon chopped fresh dill weed, plus extra for garnish
• Pinch of red pepper flakes (optional)
1.Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2.Core the head of cauliflower and cut it into florets. Spread the florets in a single layer on the prepared baking sheet and sprinkle generously with salt and pepper.
3.Roast the cauliflower for 20 to 30 minutes, until it is tender.
4.Place the roasted cauliflower, goat cheese, Parmesan, heavy cream, sour cream, ¼ cup of the butter, garlic, chives, parsley, dill, and red pepper flakes, if using, in a food processor. Pulse until smooth and fluffy. Taste and add more salt and pepper, if desired.
5.Top the mash with the remaining 2 tablespoons of butter and extra fresh herbs before serving. Store leftovers in the refrigerator for up to 1 week.
CALORIES: 236 | FAT: 21 g | PROTEIN: 8 g | TOTAL CARBS: 7 g | DIETARY FIBER: 2.6 g | NET CARBS: 4.4 g