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Cauliflower Mashed Potatoes

A creamy, buttery and keto-friendly alternative to traditional mashed potatoes that is both low in carbs and rich in flavor, perfect for any meal.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head Large head of cauliflower, or about 2 pounds
  • 4 tablespoons Butter, plus more to garnish
  • 3 tablespoons Grated pecorino-Romano cheese
  • 2 teaspoons Kosher salt, or to taste Use Diamond Crystal; Morton’s is very salty, so you'll use less.
  • 12 turns Fresh-cracked black pepper

Method
 

Preparation
  1. Trim and cut the cauliflower into small pieces, discarding the interior stump and any green leaves.
  2. Place the cauliflower florets into a wide pot and cover them halfway with water. Bring to a boil over medium-high heat, covered with a lid.
  3. Cook until fork-tender, approximately five to eight minutes.
  4. Drain the cauliflower in a colander or strainer.
Blending
  1. In a food processor or blender, add the drained cauliflower and blend until smooth and creamy. If it is hard to blend, add water a teaspoon at a time to loosen it.
Final Mixing
  1. Over medium-low heat, add the butter, grated pecorino-Romano cheese, salt, and black pepper to the blended cauliflower. Stir until the butter has melted and everything is mixed well. Taste and adjust seasonings as needed.
Serving
  1. Transfer to a serving bowl, garnish with a pat of butter, and serve.

Notes

Serve Cauliflower Mashed Potatoes as a delightful side dish to complement proteins such as grilled chicken or roasted pork. For storage, allow to cool completely, then store in an airtight container in the refrigerator for up to three days. Reheat with butter or water to restore creaminess.