As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.
Last updated on October 20th, 2019 at 06:30 am
I didn’t have time to make a lot of food this week because I was super busy at work, so I wanted to make myself something that I could just add in a tupperware for lunch and accompany it with a grilled meat or fish. I decided to make some keto creamy mashed cauliflower as I got a bunch on sale at the market!
I recently got a Blendtec blender on Prime Day back in July and it’s the best investment I’ve ever made! They are so much more powerful than normal blenders and I’ve made so many delicious recipes with it! I used to make cauliflower mash with my food processor or with a potato masher, but the blender makes it super creamy!
For this recipe, I decided to flavour it with some roasted garlic as I had made some extra ones! Super easy to make, just cut the top off, pour a bit of olive oil and bake for 30ish minutes and you got the most amazing creamy garlic cloves ever! You could add some delicious low carb ribs over this cauliflower mash to make the perfect dinner!
Top it off with some shredded parmesan and you’re good to go!! This week I’ve eaten grilled steak, salmon and chicken thighs accompanied with this mashed cauliflower! YUM YUM If you’re looking for Thanksgiving ideas, this recipe goes extremely well with some Keto Turkey Giblet Gravy and some of my Keto Thanksgiving Turkey.
There are so many low carb recipes that you can make using cauliflower, it’s really the best low carb substitute for potatoes. You can make a delicious keto cauliflower soup loaded with cheddar and bacon, cauliflower nachos loaded with creamy guacamole and olives, some cauliflower cheese loaded with three different kinds of cheese or even some low carb cauliflower stuffing to use at Thanksgiving or Christmas!
Creamy Keto Mashed Cauliflower
Ingredients
Instructions
- Slice the top of the garlic bulb. Pour the olive oil over it. Place in a toaster over at 150C/300F and bake for 25 minutes. Once baked, squeeze out the garlic cloves. You'll need 5 for this recipe. *feel free to use more if you want more of a garlic taste*
- Separate the cauliflower florets and put to boil for 5ish minutes until tender.
- Place the boiled cauliflower in a blender and add all of the rest of the ingredients. Blend until perfectly pureed.
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
Meg says
We use mayo instead of sour cream, but I’m excited to add the hint of cheese at the end. Sound perfect!
Hélène Nicole says
So what other spice could I put instead of garlic if I don’t want my dinner date to have bad breath ha ha ha!
scott says
Wow this was wonderful. You even gave out all the nutritional info. I only wish you could give the portion size.
Mira says
Hi Scott. Thank you very much. The serving size is written in the recipe card. It says 4 servings. The nutritional info is for 1 serving.
Hélène Nicole says
For tonight’s dinner for sure.