Easy Low Carb Cauli Mash
Creamy and cheesy cauliflower mash is made with gruyere cheese, roasted garlic, rosemary, heavy cream and butter.
Servings: 8 people
Calories: 97kcal
Cost: $5
Equipment
Ingredients
- 1 medium head of cauliflower
- 4 garlic cloves
- 1 teaspoon olive oil
- dash salt and pepper for garlic
- 2 tablespoon butter
- 2 tablespoon Heavy Whipping Cream
- 1 tablespoon minced rosemary
- ½ teaspoon salt
- ½ cup gruyere cheese shredded
olive oil, parsley and chili flakes for garnish
Instructions
- Cut tips off of the garlic cloves and place in tinfoil with olive oil and a dash of salt and pepper. Roast in the oven on a baking sheet at 300°F for 40 minutes.
- Add cauliflower bite sized pieces to a large pot with boiling water. Allow to boil for 20 minutes or until cauliflower is fork tender.
- Remove cauliflower from pot and strain the water out. Return pot back to stove and melt the butter on low/medium heat.
- Transfer cauliflower back to the pot with the remaining ingredients. Using the tip of a paring knife remove the garlic cloves from their skin and place in the pot.
- Mash with a potato masher until creamy and smooth.
- Transfer mash to serving dish and garnish with a drizzle with olive oil, chopped parsley and chili pepper flakes.
- (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Tips:
- Don't overcook the garlic as it will burn and not be creamy inside
- Toppings: top with a drizzle of olive oil, parsley and chili flakes. Alternatively you can top it like a baked potato with sour cream, chives and bacon. Give it some italian flavours and add grated parmesan and oregano.
- Storage: you can store the mashed cauliflower in an airtight container in the fridge for up to 3-4 days. Freeze for up to a month.
Nutrition
Serving: 1cup | Calories: 97kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Fiber: 2g | Sugar: 1g