I know a few people who have tried recipes like this low carb mashed cauliflower recipe. They don’t like the result and have complained to me that it just tastes a bit like watered down cauliflower. They have told me that one of their biggest hangups is the texture and consistency. Mashed potatoes are supposed to be thick, and mashed cauliflower just isn’t.
But what they don’t know is that there is a secret to making truly good mashed cauliflower. A secret to getting the consistency to be like mashed potatoes. It’s a secret that I think makes all the difference.
Unlike potatoes, cauliflower has a lot of liquid in it after cooking, no matter how you cook it. That liquid not only enhances the flavor of the cauliflower, but keeps the texture from ever becoming something far more like a mashed potato than a cooked cauliflower. Remove that liquid, and the problem is solved.
The easy way to do this is simply to use a cheesecloth and wring out the cooked cauliflower over the sink. But if you don’t have a cheesecloth, you can very easily press the cauliflower between two colanders that fit inside one another. Just be sure you do that over the sink or a large pot.
The recipe below is for two people, but you can easily adjust for the number of people you need to feed by hovering your mouse over the yield number. A sliding scale will pop up and you can adjust up or down. Enjoy!
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LOW CARB MASHED CAULIFLOWER RECIPE:
There is a secret to making your cauliflower more like mashed potatoes. Follow the recipe to find out what that is!
- 1 (10 oz.) package riced cauliflower (fresh or frozen)
- 2 tbsp. butter
- 1/2 tsp garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
Cook the cauliflower any way you like. You can boil, steam or microwave. Whatever works.
Using a cheesecloth or two colanders that fit inside each other, wring or press out as much liquid as you can from the cauliflower. The more water you get out of them, the more their consistency will be like mashed potatoes.
Transfer the drained cauliflower to a food processor (or a bowl/pot if you have a stick blender) and blend with the other ingredients until well combined.
Serve with an extra pat of butter.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.