Mashed Cauliflower Take Two

(Ashley) #1

I think I added everthing under the sun. I roasted the flouretts in the oven with garlic and covered in bacon grease. I then put them in the food processor with a stick of butter, half a package of cream cheese, salt, and pepper. Still didn’t care for it so I added four pieces of bacon. Still no. So I added a block of Kerry Gold cheddar and some sour cream. Ok, I think I can eat it now that I can’t taste the cauliflower!

#2

Try steaming the cauliflower instead, I like steamed better than roasted in mash. Use lots of butter and cream cheese of course. I had people over for dinner and they were blown away they weren’t eating potatoes. Wouldn’t have known unless I told them.

(KCKO, KCFO 🥥) #3

I boil mine. I drain it well and put it in the food processor with butter, garlic and onion granules, HWC, some cheese, either Romano or Parma sees to work best to me. Blend til nice and creamy. I might have to add some bacon to it next time, sounds great.

What has not worked is using the pre riced type cauliflower.

(Brian) #4

Thanks for the tips. We made mashed cauliflower once but didn’t quite get it right. We didn’t get it blended well enough and it was still kinda sweet. I like the idea of adding some parmesan or ramano cheese to counteract the sweetness of the cauliflower. We had done butter, heavy cream and cream cheese but I gotta try some parmesan or asiago or ramano, something a little more pungent. Thanks!

(Keto Travels) #5

Second the parmesan, that really does it for me (in addition to lots of butter of course :smile:)

(KCKO, KCFO 🥥) #6

The cheese help with that, but the granulated garlic and onion really cuts the sweetness factor that some find unappealing. So don’t forget them.

(Ken) #7

Don’t forget about keto pizza crust. Half cooked cauliflower and half mozzarella cheese, baked at 450 for 10-12 mins. Gotta watch it so it doesn’t burn! Makes a pretty good wrap/fajita/burrito as well.

(Brian) #8

I’m lookin’ forward to trying that one, Ken. We are set to close on a house in about 10 days or so and we’ll finally have a decent oven. I’ve not tried it where we are now. We’ve lived fulltime in an RV for over 12 years and this RV oven has a hard time getting that hot and it takes forever to even get close, and then when we open the door, the temp drops way down. Baking at maybe 350 or so is doable. Higher than that gets pretty iffy. Always loved pizza so definitely anxious to give it a try with a good keto recipe. :slight_smile:

(8 year Ketogenic Veteran) #9

You are awesome. Came across your comment looking at Cauli-mash recipes for a client. The perseverance you display by adding more and more keto friendly ingredients made me giggle. That must have been some mucho tasty cauli-mash!