Who needs mashed potatoes when cauliflower can be had in nice, white bundles of floret happiness?
Nothing says love like disguising America’s favorite Thanksgiving side by just throwing the bag away.
2 bags frozen cauliflower (about 15 oz each)
1/2 cup full-fat sour cream
4 Tbsp butter
On stove: Boil water. Add frozen cauliflower and cook until flowerettes are extremely tender, between 6-8 minutes. Pour off excess water.
In microwave: Place frozen cauliflower in a 4-6 quart covered, microwavable container. Cook for 8 minutes, or until cauliflower is steamed and extremely soft. Pour off excess liquid.
Throw the cauliflower sacks away if you’re trying to steer kids to not ask questions about the ‘potatoes’ (it’s our secret).
Place cooked cauliflower in blender. Add sour cream and butter. Blend, stirring occasionally (do not stir contents with tongue).
Serve with gravy. You can place bowl of piping hit goodness next to a prepared bowl of whole cauliflower. Kids may steer away from the cauliflower and grab what they think are the mashed potatoes!
*tapping my head* This is because we’re smart, and sneaky.
Makes about 8, 1/2 cup servings
Nutritional information per serving: Calories: 114, Carbohydrates: 7 g, Fiber: 3 g, Net Carbohydrates: 4 g, Protein: 3 g, Fat:9 g
Ok, let’s say we don’t have bagged cauliflower…(I know, unbelievable). What’s the easiest way to make super tender fresh cauliflower?
Hi, Remi! I would cut into florets and parboil fresh cauliflower for 8-10 minutes in boiling water to tenderize the cauliflower prior to chopping/processing/grating it for the crust.
We had the mashed cauliflower tonight, it was great. I did use my magic bullet to cream it, and a little heavy cream. I used fresh cauliflower microwaved for 10 minutes. Then placed the creamed cauliflower in a baking dish, covered it with cheese and sprinkled a tablespoon of crumbled bacon on top and heated it thru in the oven for 20 minutes. Yummy! Thanks for another wonderful recipe using foods we have on hand to low carb it. 🙂
I love your process, and it sounds pretty delectable. Baking after cooking? Yes, please. With cheese? What time do I come over?
I tried making mashed cauliflower tonight. It was… interesting. The taste (once spices added) wasn’t bad, but the texture was like baby food. How should I ‘mash’ this cauliflower? I just put it in my ninja blender thing and I did not like the way it turned out.
Hi, Sam. If you cook the snot out of the cauliflower by boiling, it will be fork mashable. Just keep going until it’s really soft. It might take upwards of 15-20 minutes boiling (like potatoes), but you’ll get there. I am not on board with baby food either…
I microwaved fresh.cauliflower ..in the bag it comes in….for 6 min……and that works too!!! Then I used my Pampered Chef Hamburger smasher tool…..forget name…..like a potato smasher….and smashed the cauliflower with butter and sour cream.like you said and..topped it with cheddar and baked it for about 15 min……..yum!!!!! And I don’t usually like cauliflower!