This is the best low carb mashed cauliflower recipe. Smooth and creamy with sour cream and cheddar. A delicious keto side dish recipe.
After several chocolate-heavy recipes, I thought it was time to bring you some vegetables. It’s like when you’re a kid and you’ve eaten too much Halloween candy, and suddenly all you want is an apple and some carrots. You need something to cut the sweetness and clean your mouth out again. You need an antidote. And cauliflower makes a pretty great antidote. Especially when it’s creamy and flavourful, because then you don’t miss the chocolate at all. Or rather, you don’t feel like you are being punished for having eaten too much chocolate.
Cauliflower has long been one of my favourite vegetables. I don’t ever remember not liking it, even as a little kid. But I didn’t appreciate just how versatile it is until came to the low carb lifestyle. Up to that point, I’d eaten it mostly raw or lightly steamed, perhaps once in a while having it in a gratin or some other more complicated dish. I knew it could be mashed like potatoes but never got around to trying it myself. Once I started researching low carb cooking, I was blown away by the creative uses of my white vegetable darling…pizza crust, bread sticks, tater tots, and even hot breakfast cereal. I confess, I still haven’t even tried most of these, but they are on my (very lengthy and ever-growing) to-do list.
Mashed cauliflower, however, I’ve now had quite a few times and it’s just as good or possibly better than mashed potatoes. Since it doesn’t fill you up as much as real spuds do, you can eat far more of it in one sitting. And it’s up to you how to add the flavour. This particular combination occurred to me when my husband and I were discussing one of our favourite flavours of chips, which we no longer ever eat. I started thinking about how to get that same tangy, cheesy flavour in a more healthful package and of course, cauliflower seemed an obvious choice.
This mashed cauli recipe is tremendously good. So good that I even ate the leftovers for breakfast the next day. And it’s hearty enough to rival any mashed potato recipe. My only issue with it is that it’s white and not so easy to dress up for photos. I may have gotten a better effect if I had used an orange Cheddar cheese. But I have a penchant for very sharp aged white Cheddar. I didn’t have any fresh herbs to dress it up either, so that green you see in some of the photos? That’s a little bit of arugula. Oh well, I tried. I hope I have made it look sufficiently tempting. Tempting enough to get you to take a little break from chocolate, anyway.
Sour Cream and Cheddar Mashed Cauliflower
- 1 large head cauliflower
- 3 cloves garlic
- 1/3 cup full fat sour cream
- 4 oz sharp aged Cheddar cheese, grated, plus a few tablespoons for garnish
- Salt and pepper to taste
- Place a steam basket into a large saucepan and fill with a few inches of water.
- Cut cauliflower into florets and rinse with water. Place in pot along with garlic cloves and steam until tender, about 7 to 10 minutes.
- Drain and transfer to the bowl of a food processor, including garlic cloves.
- Puree until smooth.
- Return to empty pot and stir in sour cream and grated cheese until creamy and smooth.
- Season with salt and pepper and sprinkle with cheese for garnish.
Serves 6. Each serving has 9 g of carbs and 3.5 g of fiber. Total NET CARBS = 5.5 g.