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Keto Cauliflower Mash

A creamy low-carb cauliflower mash made with butter, cream cheese, heavy cream, Parmesan, and garlic.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower approximately 2 pounds, cut into florets
  • 4 tablespoons unsalted butter
  • 2 ounces full-fat cream cheese softened
  • ¼ cup heavy whipping cream plus more only if needed
  • ½ cup freshly grated Parmesan cheese
  • 2 cloves garlic minced
  • ¾ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh chives optional

Equipment

  • Large pot or steamer
  • Colander
  • Food processor
  • Silicone spatula
  • Chef’s knife
  • Cutting board

Method
 

  1. Remove the leaves and thick stem from the cauliflower and cut it into evenly sized florets.
  2. Bring a large pot of salted water to a boil.
  3. Add the cauliflower and cook for 12 to 15 minutes, until very tender.
  4. Drain the cauliflower thoroughly in a colander.
  5. Let it sit for three to five minutes so excess moisture and steam can escape.
  6. Transfer the drained cauliflower to a food processor.
  7. Add the butter, softened cream cheese, Parmesan, garlic, salt, and black pepper.
  8. Process until the cauliflower begins to look smooth.
  9. Add the heavy cream gradually, processing between additions, until the mash reaches the desired consistency.
  10. Stop and scrape the sides of the food processor as needed.
  11. Taste and adjust the salt, pepper, Parmesan, butter, or cream.
  12. Transfer to a serving bowl and garnish with chives, extra Parmesan, or butter.
  13. Serve warm.

Notes

  • Cook the cauliflower until very tender for the smoothest texture.
  • Drain thoroughly to prevent watery mash.
  • Add the heavy cream gradually.
  • Frozen cauliflower may be used but often contains more moisture.
  • Freshly grated Parmesan blends more smoothly than pre-shredded cheese.
  • For a milder garlic flavor, sauté or roast the garlic before adding it.
  • Nutrition does not include optional toppings.
  • Serving size and nutrition depend on the size of the cauliflower head.
 

Estimated Nutrition Per Serving

Based on six servings:
  • Calories: approximately 205
  • Protein: approximately 7 g
  • Fat: approximately 17 g
  • Saturated fat: approximately 11 g
  • Total carbohydrates: approximately 9 g
  • Dietary fiber: approximately 4 g
  • Net carbohydrates: approximately 5 g
  • Sugar: approximately 4 g
  • Sodium: approximately 430 mg
The original estimate of 175 calories and 4 net carbohydrates may be possible with a smaller cauliflower head, less Parmesan, or a larger number of servings. The final values will vary according to the cauliflower size, dairy brands, serving size, and any additional toppings.
 

Allergy Notice

Contains: Milk. Butter, cream cheese, heavy cream, Parmesan, seasonings, and dairy-free substitutions may contain additional allergens or be processed in shared facilities.
 

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.
 

Food Safety Notice

Wash the cauliflower before cutting and cooking. Keep dairy products refrigerated until needed. Refrigerate leftovers within two hours and use them within four days. Use caution when processing hot cauliflower, especially in a blender or tightly sealed container.