Cauliflower Mash is a straight alternative for a classic American dish: mashed potatoes. Even though mashed potatoes are a welcome side to almost every dish: beef, fried chicken, roast chicken, duck, roast fish, etc, it’s not exactly low-carb or keto friendly. Worry not! This Cauliflower Mash is going to replace your mashed potatoes – and you won’t ever look back. As a dead ringer for those creamy soft potatoes, this mash hits all the spots and the great thing is you won’t feel guilty about it because you’re basically eating your veggies!
How long do you steam cauliflower to make the mash?
In developing the recipe, I found that boiling the cauliflower between 8 and 10 minutes to be perfect. Yes, boiling. Since we are going to remove a fair amount of the water, I found the extra effort to steam the cauliflower (i.e. having to wash a steam basket, etc) didn’t have any impact on the final result. So, save yourself the trouble and just throw that albino broccoli into a vat of boiling water.
How do you know when the cauliflower is cooked?
For this recipe, we want our cauliflower to be ‘fork tender.’ To test, simply extract a piece of cauliflower from the boiling water and poke it with a fork – if it slides off with no assistance, it’s ready. However, if you can place your fork vertical, prong-side down and the cauliflower does not slide off, give it another minute in the boiling water and try again. It usually takes about 8-10 minutes to cook a fresh head of cauliflower in boiling water.
My mash came out watery. What gives?
There was too much water (duh). You need to squeeze out more water next time. You can use a fine mesh cheesecloth/nut milk bag and squeeze out the water if the sieve method was insufficient. The reason I don’t suggest the cheesecloth method is that you can actually squeeze out too much water. Yup, you read that correctly – too much water. If you end up with very dry cauliflower paste, you will have to add more cream/butter – which ultimately results in a overly fatty cauliflower mash that is not palatable and will have you hating me. For the creamy version you want it to feel like sandy wet mud, where, if you squeeze it with your hand, it comes spurting out everywhere.
Is Cauliflower Mash good for you?
Yes… and no. It really depends on your diet. If you’re on a very low-carb or keto diet – it will fit right in with your macros as you’ll be hitting your fat requirements. If you’re on a low-carb/high protein diet, it might be a bit high in the fat realm. Last but not least, if you’re lactose intolerant, you will have to substitute the heavy cream with an oil and a nut milk (e.g. coconut oil and almond milk) in order to get the same creamy consistency. Outside of that – cauliflower is considered a vegetable – and no one will ever tell you that you’re consuming too many veggies!
Why are the ingredients estimated?
The quantities are estimates because we add a little bit at a time until we reach our desired taste and smoothness. Every head of cauliflower is different: be it the size, the moisture content, etc. By adding a little bit of cream and butter at a time, it allows us to slowly get to our ideal mash rather than adding an exact amount of ingredients and having the dish turn out crappy!
Is it really that good?
Yes, yes it is. To put it into perspective, my mom, my dad, AND my grandfather loved it. That’s rare. My mom put it on her top two recipes that I’ve developed (she’s a tough critic apparently).