Say goodbye to bland, watery cauliflower mash! This stunning Purple Cauliflower Mash is a game-changer for your low-carb lifestyle. It’s incredibly creamy, packed with cheesy garlic flavor, and boasts a vibrant color that will brighten any plate. Perfect as a keto-friendly alternative to mashed potatoes, it pairs beautifully with everything from roasted chicken to the Broiled Salmon pictured. Get ready to fall in love with this simple, elegant, and utterly delicious side dish!
Ingredients
• 2 cups / 480 ml chicken bone broth
• 1 medium head (about 2 lbs / 900g) purple cauliflower, cut into florets
• 1 tablespoon dried chives, plus more for garnish
• 1 large clove garlic, minced
• 2 oz / 55g cream cheese, softened
• ½ cup / 50g grated Parmesan cheese
• Fine sea salt and fresh ground black pepper, to taste
• Butter, for serving (optional)
Instructions
1. Pour about ½ inch of bone broth into a large saucepan and bring to a boil. Add the cauliflower florets, chives, and minced garlic. Cover with a tight-fitting lid and steam until fork-tender, about 6-8 minutes.
2. Carefully drain the cauliflower very well. For the creamiest texture, pat the florets completely dry between layers of paper towels to remove all excess moisture.
3. Transfer the dry, steamed cauliflower to a high-powered blender or food processor. Add the softened cream cheese and grated Parmesan cheese. Blend on high until completely smooth and creamy.
4. Season generously with salt and pepper to taste. Transfer to a serving dish and serve immediately, garnished with pats of butter and a sprinkle of extra chives.
Nutritional Information
• Yield: 4 servings
• Serving Size: 1
• Amount Per Serving
• Calories: 185
• Fat: 12g
• Carbohydrates: 10g
• Fiber: 4g
• Net Carbs: 6g
• Protein: 11g
• This is an estimated nutrition breakdown. Actual values may vary based on used.
Pro Tips
• For the ultimate creamy, non-watery mash, drying the steamed cauliflower is non-negotiable. After draining, spread the florets on a clean kitchen towel or paper towels and pat them thoroughly dry before blending.
• For a deeper, nuttier flavor, try roasting the cauliflower florets with a little olive oil and garlic at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized before blending.
• Use a high-powered blender for the smoothest, most velvety texture. A food processor works well too, but may result in a slightly grainier mash. An immersion blender can be used directly in the pot for convenience.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or cream if it becomes too thick.
FAQ
Q: How do I make cauliflower mash not watery
A: The key to a non-watery mash is to dry the steamed cauliflower florets thoroughly. After draining, pat them completely dry between layers of paper towels to remove all excess moisture before blending. This step is essential for the creamiest texture.
Q: Can I roast the cauliflower instead of steaming it
A: Yes, for a deeper, nuttier flavor, you can roast the cauliflower florets. The recipe suggests roasting them with a little olive oil and garlic at 400°F (200°C) for 20-25 minutes until tender before blending.
Q: How many net carbs are in this purple cauliflower mash
A: According to the provided nutritional information, one serving of this cauliflower mash contains 6g of net carbs, making it a great keto-friendly option.
Q: What makes this cauliflower mash so creamy
A: The creaminess is achieved by blending the well-dried, steamed cauliflower with softened cream cheese and grated Parmesan cheese in a high-powered blender until it’s completely smooth and velvety.
