6 Garlic Cloves
2 TBSP Grass-Fed Ghee
2 TBSP Butter
1/4 cup grated Parmesan Reggiano
2 TSP Sour Cream
Atlantic Sea Salt
Freshly Ground Black Pepper
If you’re living the low carb life you need to have Mashed Cauliflower in your recipes list. Honestly, when making it right it can be just as good if not better than the original. Mine has a lot of garlic and to make it creamy I added sour cream and parmesan cheese. You can keep it a vegan dish and leave the cheese out. Use a lot of olive oil and garlic and you’ll have a wonderful vegan side dish.
Cauliflower is one of the best veggies out there. You can make anything from it. I mean anything. Cauliflower pizza, cauliflower rice, hummus, mashed cauliflower. roasted cauliflower, flatbread patties substitute and more. It’s really easy to work with cauliflower and it’s always available. And since I’m focusing on low-carb Meditteranean diet and healthy dish cauliflower is a perfect fit.
Cauliflower is rich in fibers (and may help with weight loss), a great source for antioxidants, excellent low carb substitute for flour, potatoes, legumes and much more. Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also has a good amount of choline which is great for memory and other nutrients. So the bottom line: cauliflower is healthy to you and if not already, start adding it to your diet.
Mashed Cauliflower Preparation:
Making the Mashed Cauliflower is super easy. Start by boiling the cauliflower (I used 1 whole cauliflower cut into florets) for about 10 min just to soften it. You can also use a steamer and steam it for about 15 min.
Once soften move it to a blender. Depending on your blender size you might need to do a few rounds.
Warm up a pan with ghee or olive oil and cook the garlic for about 1 minute until you smell the garlic fragrant (make sure to crash the garlic before). Add the oil and garlic to the blender and the butter and blend everything until you get a soft creamy texture (i don’t cook the butter, but will melt when touching the warm cauliflower.
Once you get one smooth texture, pour the mashed cauliflower back to the pot you boiled it and add salt, pepper, sour cream, and parmesan cheese. Stir everything together until you get one creamy mashed cauli and it’s ready to serve. Serve hot. I served it with a wonderful Siniya for a perfect low carb Meditteranean lunch.