Ingredients
Cauliflower Mash
- 2 (16-oz) bags frozen cauliflower florets
- ¼ cup heavy cream
- ¼ cup sour cream
- 6 tablespoons butter, melted
- 1.5 teaspoons kosher salt
- ½ teaspoon cracked black pepper
- 1 tablespoon minced chives, optional
Instructions
- Steam the Cauliflower: Snip venting holes in each end of the frozen cauliflower bags. Place them in the microwave and heat for 5 minutes. Flip the bags over and microwave for an additional 5 to 8 minutes, or until the cauliflower florets are very soft and can be easily mashed with a fork.
- Dry the Cauliflower: Spread the steamed cauliflower onto a baking sheet and air dry for 5 to 10 minutes, or until the florets feel tacky to the touch. This step helps remove excess moisture for a creamier mash.
- Blend the Cauliflower: Combine half of the cauliflower florets with half of the heavy cream in a food processor. Blend until smooth. Transfer this mash to a bowl and repeat with the remaining cauliflower and heavy cream.
- Mix and Season: Add the sour cream, melted butter, kosher salt, and cracked black pepper to the mashed cauliflower. Fold together using a rubber spatula until well combined. Taste and adjust seasoning if needed by adding more salt, pepper, or sour cream.
- Serve: Serve the cauliflower mashed potatoes warm, garnished with minced fresh chives and a drizzle of melted butter if desired.
Notes
- Using frozen cauliflower makes this recipe quick and convenient, but fresh florets can be used instead.
- Drying the cauliflower after steaming is essential to avoid watery mash.
- Adjust the amount of heavy cream and sour cream to reach your preferred consistency and richness.
- For a dairy-free version, substitute butter with olive oil and use dairy-free cream alternatives.
- This recipe is great as a low-carb or keto-friendly side dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Microwaving and Blending
- Cuisine: American
- Diet: Low Carb
