Rule #211: Cutting carbs does not mean cutting flavor.
Cauliflower mash is basically a Keto friendly, low carb version of mashed potatoes. The creamy ricotta, roasted garlic, zippy Greek yogurt, and of course, a little bit of butter, make this cauliflower mash the ultimate low carb substitute. You can make it up to 3 days in advance, heat ‘er up, and serve it alongside your favorite protein!
This Keto Cauliflower Mash also freezes like a charm, so you can make a big batch, eat some, freeze some, and know you’ve got a great, low carb side dish ready for another time!
This is a recipe I adapted from my spirit animal, Chrissy Tiegen. It’s from her cookbook, Cravings, which I HIGHLY recommend if you’re looking for a great present for someone else (or for you). This super yummy low-carb side comes in at about 110 calories per serving for 3 servings.
I took out a few of the more cumbersome steps like making your own roasted garlic oil. This is very do-able for a weeknight side dish if you’re up for it. It also keeps well in the fridge for a day or two if you want to make it then reheat it another night.
First, cut a head of garlic in half, wrap in foil, and bake at 400 for 30 minutes.
Meanwhile, cut your cauliflower into florets (you can also just buy bagged cauliflower florets).
Now, you have a few options on how you want to cook the cauliflower. You can steam it in a steamer (like below) for 18-25 minutes, until it’s fork tender, or buy 2 bags of the frozen cauliflower that steams in the bag or…
You can boil it until it’s tender (about 10 minutes).
Drain the cauliflower well, let cool, then throw in a food processor with 1/4 cup ricotta, 2 tbs. melted unsalted butter, 1/2 an individual container of Greek yogurt, 1 tsp. Kosher salt, and 1/4 tsp. freshly ground black pepper.
Then, squeeze each garlic clove until the good, roasted garlicky goodness pops out. Get as much as you can, but don’t sweat it if you can’t get it all out. Discard the skins.
Blend ‘er up until it looks like mashed potatoes. Taste and adjust seasonings as you need.
Garnish with chives, if desired, and enjoy! Gotta love a Keto friendly, low carb side dish that can be whipped together with minimal effort. Remember this freezes very well, so you can make double or triple batches and freeze ’em!
To see a YouTube video on how to make this recipe:
1 whole head garlic
1 head cauliflower, cut into florets (or 2 bags steamable, frozen cauliflower)
1/4 cup ricotta cheese (whole milk)
2 tbs. unsalted butter, melted, cooled slightly
1/2 small (5.3-oz.) container plain Greek yogurt
1 tsp. Kosher salt
¼ tsp. freshly ground black pepper
Preheat the oven to 400.
Cut off the top half of the head of garlic. Wrap the cut garlic head in foil (whole). Place directly on baking rack and bake at 400 for 30 minutes. Allow to cool slightly.
Meanwhile, cook the cauliflower:
Option A) Steam the cauliflower florets for 18-25 minutes until fork tender.
Option B) Bring a large pot of heavily-salted water to a boil. Add in the cauliflower. Boil for 10 minutes or until fork tender. Drain and allow to cool slightly.
Option C) Cook the bags of cauliflower according to package directions – usually 6 minutes each.
In a food processor (be sure to allow the heat to vent if the cauliflower are still hot), blend together the cauliflower, ricotta, melted butter, Greek yogurt, and S&P. Squeeze in the roasted garlic cloves, discarding the skins. Blend until desired consistency is reached.
This recipe makes 3 good-sized servings at only 110 calories each! Freeze the leftovers for another time.