Keto Mashed "Potatoes" Cauliflower
Creamy, buttery, garlicky mashed cauliflower that fools everyone. Steamed florets blended with butter, garlic, sour cream, and Parmesan — the ultimate low-carb sidekick (meatloaf’s new best friend!).
Ingredients
- 1 large head cauliflower cut into florests
- 3 tbsp butter
- 3 tsp minced garlic
- 1 tsp sea salt
- 1 tsp black pepper
- 1/4 cup full fat sour cream
- 1/3 cup grated Parmesan cheese
- 3 green onions thinly sliced
Instructions
- 1. Cut the head into medium florets. Steam until very tender (fork slides in easily):Stovetop: 10–12 minutes in a steamer basket over boiling water Instant Pot: 4–5 minutes on high pressure with 1 cup water, quick release Drain very well in a colander (press gently with a spoon to remove excess moisture — this is key for creamy texture, not soupy).
- In a medium skillet over medium heat, melt 3 tbsp butter. Add minced garlic and cook 1–2 minutes until fragrant (don’t let it brown).
- Transfer steamed cauliflower to a food processor (or use a potato masher for chunkier texture).
- Add the garlic-butter mixture, salt, pepper, sour cream, and Parmesan. Pulse/process until smooth and creamy — stop when it reaches your preferred consistency (some like it a little chunky, others ultra-smooth).
- Spoon into a serving bowl and top with a pat of extra butter (it melts in beautifully), sliced green onions, and any herbs you love.
- Serve hot alongside your favorite keto main — meatloaf, steak, chicken, you name it.