I would like to start by saying that I am not one of those people that believe cauliflower can take the place of potatoes or pizza dough or rice, but I do love this incredibly versatile and nutrient rich super food. It doesn’t need to take the place of a potato, because it is fabulous in it own way.
Cauliflower is a great source of fiber, vitamins B & C, antioxidants and choline, which helps with sleep quality, muscle movement and memory. It has a mild, slightly sweet flavor that works really well in a wide variety of applications.
This creamy cauliflower mash recipe is absolutely delicious and with cauliflower having about one fifth the calories and carbohydrates as potatoes do, it is a wonderful option when you are cutting back on carbs, but have a serious creamy side dish craving.
If you have a big pot and a food processor, you are only about 15 minutes away from luscious, smooth mashed cauliflower that are surprisingly satisfying and flavorful.
Let’s get them started…
To get started, you will need 1 medium head of cauliflower, 1/3 cup of sour cream, 1/2 cup of finely shredded parmigiano reggiano or parmesan, 3crushed cloves of garlic, 3 tablespoons of butter, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and a pinch of black pepper.
Before you start chopping up your cauliflower, fill a large pot about half way with water and place it over high heat. The wider the pot, the better. After the cauliflower is boiled, I drain the water and then return the pot to the stove top and cook the cauliflower in the dry pot for a minute or two to help draw out the excess moisture that can make mashed cauliflower mushy or wet. This is my favorite method for creating smooth, creamy mashed cauliflower that has a texture that actually benefits from added butter and sour cream. If you don’t remove the excess moisture, the cauliflower will be wet and soupy and nobody wants that side dish…
While the water is heating up, chop your cauliflower into chunks.
Once the water is boiling, add a big pinch of salt and the cauliflower. Boil for 10-12 minutes or until the cauliflower is very soft.
Drain all of the water from the pot, but leave the cauliflower inside. Return the pot to the stove top and reduce the heat to medium. Cook the cauliflower for 60-90 seconds, tossing them around the base of the pot. You will see the bottom of the pot become dry and the cauliflower will no longer look wet and shiny, as soon as this happens, transfer the cauliflower into a food processor.
Add 1/3 cup of sour cream, 1/2 cup of finely shredded parmigiano reggiano or parmesan, 3 crushed cloves of garlic, 3 tablespoons of butter, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and a pinch of black pepper in with the cauliflower. Pulse until everything is fully incorporated and smooth.
A smooth texture is really important. Cauliflower has a fairly distinct texture when raw and if you leave some of that behind, you are going to instantly recognize the cauliflower when you take your first bite. If you blend it until it is smooth and super creamy, it almost becomes an unrecognizable dish (in a good way!). Definitely not a potato, but something flavorful and uniquely delicious.
Once it is smooth and creamy, transfer it into a bowl, add a thin slice of butter on top and sprinkle with a little black pepper, red pepper flakes and parsley.
The texture of this creamy cauliflower mash is wonderfully smooth and decadent. The sour cream adds a bit of tang that balances the natural sweetness in cauliflower and it helps with the creaminess too. The parmigiano reggiano or parmesan adds the perfect amount of saltiness and the garlic adds a much appreciated layer of warmth to the flavors.
I love pairing this creamy cauliflower mash with a nice piece of blackened salmon or some roast chicken. With a beautifully rich flavor, it can hold its own next to everything from a ribeye to lobster and although it is fabulous on its own, a little gravy makes it (and everything else for that matter) even more delicious.
Enjoy!!
Creamy Cauliflower Mash
Ingredients
- 1 medium head of cauliflower
- 1/3 cup sour cream
- 1/2 cup parmigiano reggiano or parmesan, finely shredded
- 3 garlic cloves, crushed or finely minced
- 3 tablespoons butter
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- a pinch of black pepper
- fresh parsley, finely chopped (optional garnish)
- red pepper flakes (optional garnish)
- 1 tablespoon butter (optional garnish)
Instructions
- Fill a large pot half way with water and place it over high heat
- While the water is heating, chop the cauliflower up into 1 inch pieces
- Once the water is boiling, add a large pinch of salt and add the cauliflower
- Boil the cauliflower for 10 minutes or until very soft
- Drain the water from the pot, but leave the cauliflower inside the pot
- Return the pot to the stovetop and reduce the heat to medium
- Cook the cauliflower for 60-90 seconds, tossing them around in the pot until the cauliflower dries out
- Transfer the cauliflower into a food processor along with 1/3 cup of sour cream, 1/2 cup of finely shredded parmigiano reggiano or parmesan, 3 crushed cloves of garlic, 3 tablespoons of butter, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt and a pinch of black pepper
- Pulse until smooth
- Garnish with black pepper, red pepper flakes and parsley (optional)
