Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course
Side Dish
Cuisine
British
Servings
4
Calories
69 kcal
INGREDIENTS
1x
2x
3x
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1 large cauliflower 700g / 24.6 oz, in florets
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1/4 cup / 60g butter
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1/2 tsp salt or to taste
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1/4 tsp cracked black pepper or to taste
To Serve
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1 tbsp butter optional
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1 tbsp chopped chives optional
INSTRUCTIONS
Place the cauliflower florets in a large pan with boiling water (enough to just cover the florets). Make sure the pan is large enough that when you place on a lid the water won’t boil over. Cook the cauliflower on a medium heat for 10 – 12 minutes, or until soft and tender. Don’t over-boil (or it will become soggy). Drain.
Place the cauliflower back in pan and dry off (about 1.5 minutes) on a medium heat, but don’t let it burn and stick to the pan. (This step is essential to stop the cauliflower turning to soup when you blend it.)
Place the dried cauliflower in a blender and blitz until smooth. Pour back into your pan. Stir through the butter and season to taste with salt and pepper. Option to top with 1 tbsp of butter and chopped chives.
5.2g net carb per portion. Makes 4 generous portions (175g/ 3/4 cup each).
Alternative cooking methods:
Steam method: Bring 1/2 cup of water to the boil and place the steamer basket with the cauliflower on top. Depending on the amount you cook, steaming will take between 12 and 15 minutes. Afterwards, make sure you pat the florets dry before blending.
Microwave method: Place the florets in a microwaveable bowl with 1/4 cup of water. Cover and microwave on high for 12-15 minutes until soft.
Oven method: Brush the cauliflower with oil and roast for about 20-25 minutes at 200 Celsius / 400 F until the tops are golden brown and the insides are soft. This method will make the keto mashed cauliflower taste nuttier and it will taste LESS of “real” potato puree.
Flavour options
Pesto – add 3 tbsp pesto
Thyme – add 1 – 2 tbsp chopped fresh thyme
Sun dried tomato – add 1/3 cup chopped sun dried tomatoes + 1/3 cup cream cheese
Garlic – add 1 tsp garlic powder / 2 fried chopped garlic cloves
Storage: 2 days in the fridge or freezer for up to 3 months.
NUTRITION
Calories: 69kcal
Protein: 3.4g
Fat: 3.4g
Fiber: 3.5g
Sugar: 3.4g