Cauliflower Mashed Potatoes have been around for a while, and if you have yet to get on the bandwagon, I encourage you to try them!
Cauliflower makes an excellent low carb substitute for starchy potatoes. Though we like mashed cauliflower so much that we usually serve both—cauliflower and mashed potatoes—at our holiday meals.
In this version we are steam boiling the cauliflower first in salted water, then draining and mashing. While the cauliflower is cooking, we brown some butter on the side to get mashed with the cauliflower. Do you ever make browned butter? It’s easy to make and brings a warm, nutty, deeply buttery flavor to everything it touches.
The addition of sour cream provides some tang and helps smooth out the mashed cauliflower.
The result? Amazing! Seriously good. Like, I’ll pass on the potatoes, just give me some more of the mashed cauliflower good.
Cauliflower Mashed “Potatoes” with Browned Butter Recipe
Cauliflowers vary in size. If you are working with a cauliflower that is larger or smaller than 1 1/4 pounds, increase or decrease the amount of butter and sour cream to add.
Ingredients
- 1 large cauliflower (about 1 1/4 pound or 565 g), core removed, cut into large florets (see How to Cut and Core Cauliflower)
- 1 cup (235 ml) water
- 1/2 teaspoon salt
- 2 Tbsp butter
- 4 Tbsp (60 ml) sour cream
- Chopped chives, green onions, and/or parsley for garnish
- Salt and pepper to taste
Read More: Cauliflower Mashed “Potatoes” with Browned Butter
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