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This white cheddar cauliflower mash uses a special technique to give your mashed cauliflower the perfect consistency -- never watery, never runny, always delicious!
Cauliflower mash is a go-to recipe for plenty of people on a ketogenic diet. However, it presents a few issues. First of all, the method for preparing it usually produces a runny, not very potato-like result. When you boil cauliflower and blend it immediately, it retains too much moisture and doesn’t stay fluffy.
The other problem with most cauliflower mash recipes is that they taste a little too much like cauliflower. ;) If you really want a recipe that will satisfy your mashed potato cravings, typical cauliflower mash may not do it for you.
Cauliflower mash: The secrets to fluffy fauxtatoes
We took a different approach preparing this cauliflower mash so it would create a fluffier consistency. The secret? Squeeze the ever-living crap out of your cauliflower! While it takes a few extra minutes compared to the usual boil-and-blend recipes, the result is downright mouthwatering. Everyone in our house at this with no complaints.
For ultra-flavorful cauliflower mash, we also made the easy choice to add some tasty cheese to the mix. We included both cream cheese and a little white cheddar so the cauliflower wouldn’t dry out completely. Between cheese and extra spices, this cauliflower mash truly does taste like pillowy mashed potatoes.
The other secret for perfect cauliflower mash? You’ll need an excellent blender to get the lumps of cauliflower fully pulverized. As usual, we used our very powerful Vitamix, but even then it still took a good amount of blending. You won’t be able to do this one by hand if you want a potato-like consistency.
Approximate nutrition facts per serving (about 1/4 of this recipe):
Saturated fat: 11g
Total carbs: 9.2g
Net carbs: 4.5g