This Whipped Cauliflower Mash is an easy, low carb substitute for mashed potatoes! Roasted garlic, ricotta, and a little butter make this a delicious side! You can make this in batches and freeze the leftovers for another time.
1head cauliflowercut into florets (or 2 bags steamable, frozen cauliflower)
1/4cupricotta cheesewhole milk
2tbs.unsalted buttermelted, cooled slightly
1/25.3-oz. container plain Greek yogurt
1tsp.Kosher salt
¼tsp.freshly ground black pepper
Instructions
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.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Cauliflower Mash, Cauliflower Puree, Mashed Cauliflower, vegetable side dish