(Actually Good!) Mashed Cauliflower πŸ₯” gluten free & keto

This keto mashed cauliflower, with its epicΒ browned butter sauce, is one ideal and easy low carb side dish! As with one simple trick, the resulting mash is thick and scrumptious (rather than soupy or wet!).

Keto mashed cauliflower with browned butter and thyme
Low Carb & Keto Mashed Cauliflower

Low Carb & Keto Mashed CauliflowerΒ πŸ₯”

i.e. Faux-Tato Mash!

If you’ve tried keto cauliflower mash in the past but weren’t too into it’s watery qualities (ahem, soup!), you’re going to love this simple hack!

You’ll simply be roasting the cauliflower florets, as opposed to boiling or steaming them. You see, cauliflower is roughly 90% water (while potatoes are roughly 80%), so you definitely don’t want to be introducing more to the mix!

And yes, the florets will become a tad dry while roasting, but you’ll then introduce more liquid (and lusciousness!) in form of some sour cream and browned butter!

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The resulting mashed cauliflower is incredibly tasty, and has a lovely bite and texture to compliment all your favorite dishes!

Did someone say roast chicken?!

Freshly roasted keto cauliflower florets
Low Carb & Keto Mashed Cauliflower
Keto cauliflower mash with a serving spoon
Low Carb & Keto Mashed Cauliflower

Keto mashed cauliflower with browned butter and thyme

Low Carb & Keto Mashed Cauliflower

Course: Side Dish
Cuisine: American, European
Keyword: gluten free, grain free, keto, low carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 198 kcal

This keto mashed cauliflower, with its epic browned butter sauce, is one ideal and easy low carb side dish! As with one simple trick, the resulting mash is thick and scrumptious (rather than soupy or wet!).

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Ingredients

  • 1 head cauliflower
  • 1 tablespoon extra virgin olive oil
  • 4-6 thyme springs
  • 1/4-1/3 cup sour cream to taste
  • 3 tablespoons salted butter
  • 2 cloves garlic ran through a press
  • 1/4 cup Parmesan optional*
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400Β°F/200Β°C and break up the cauliflower head into florets. transfer onto a rimmed baking tray, drizzle with olive oil, season with salt and place a handful of thyme springs on top. Roast for 20-25 minutes, or until it just begins to brown. 

  2. Transfer roasted cauliflower florets to a food processor and blend with the sour cream. Set aside while while you make the brown butter sauce. 

  3. Heat up the butter in a small saucepan over medium/low heat. Continue to cook the butter for a couple minutes until it just begins to turn golden. Add in the garlic, a couple more thyme springs and continue to cook for 2-3 minutes until everything is nice and browned. 

  4. Pour in about half of the browed butter and parmesan (optional) onto the cauliflower and continue to process. Check for seasoning and if need be, feel free to adjust the texture with a touch of heavy cream (or even a tad of unsweetened almond milk). 

  5. Reheat right before serving. 

Recipe Notes

*Parmesan adds an awesome flavor kick in this mashed cauliflower! Having said that, there are certain main dishes where it's taste might be a bit too overwhelming; so use accordingly. Β 

Nutrition Facts
Low Carb & Keto Mashed Cauliflower
Amount Per Serving
Calories 198 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 35mg 12%
Sodium 230mg 10%
Potassium 450mg 13%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 3g
Protein 5g 10%
Vitamin A 8%
Vitamin C 83%
Calcium 12%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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23 comments

  1. Joanne Kuhn says:

    This was amazing! I did use garlic ghee as a quick substitute for the browned butter and it was so good. I had chicken and gravy and the cauliflower mash tasted so much like mashed potatoes it was a game changer!!!!!

  2. Heather Jeffers says:

    I am forever grateful to have stumbled upon gnom-gnom, as I eat Keto and paleo to combat multiple autoimmune issues. Paola, every recipe I’ve tried has been amazing! From your chocolate cake to your pad Thai, and now an incredible cauli mash! Thank you so much for creating such loveliness for us foodies on a mission to heal!!!

    • Paola says:

      Heather you are too kind to say!! I’m forever grateful to you guys too πŸ˜‰

      And I hope keto (and paleo!) are working for your autoimmune- they’ve been a godsend for mine!! Finally got off all my meds this summer! Mission to heal for sure! πŸ™‚

  3. Kate says:

    This was very good. Roasting the cauliflower gave it a pleasant nutty flavor which was enhanced by the browned butter. Not soupy at all.

    • Paola says:

      Awesome to hear Kate!! Thanks so much for reporting back once again- love hearing from you πŸ™‚

  4. Roxana Lopez says:

    I have not been a fan of cauliflower mash, but this looks and sounds amazing! Your method is unique, as are your recipes. I love to see whatever you come up with next. Thank you for all the time you spend developing and sharing your recipes.

  5. Sandra M says:

    Do you think it would work to roast pre-riced frozen cauliflower in the oven to try for the same effect? My family is pretty picky and tends to reject cauliflower due to flavor/texture they dislike. BUT they would be willing to try for a good mash that is similar to potato mash.

    • Paola says:

      Yeah you can definitely give your cauliflower rice a roast! Do keep in mind that you still taste the cauliflower, it’s just yummy and doesn’t have that wet texture πŸ˜‰

      • Sandra McGrandle says:

        Thanks Paola! I like the cauliflower taste myself and I think the better texture and the butter will make it more appealing for my family. How long would you suggest roasting the frozen cauliflower rice? I’m guessing since it’s both frozen and already riced that this will make a difference on the cook time.

        • Paola says:

          If I remember correctly, last time I roasted cauli rice it took about 8 minutes for it to become golden. I would just keep an eye on it πŸ˜‰ xo!

  6. claire says:

    This was actually good! lollolol!! could still taste the cauliflower, but the whole fam loved it much

    • Paola says:

      πŸ˜‚ told ya! and yeah, you’ll still taste the cauliflower (but hopefully enjoy it!) 😜

  7. Cathy says:

    Sounds and looks divine!! Can’t wait to try it!!! And how clever to roast the cauliflower first?! Genius!!!

  8. Denise says:

    Love the idea of the thyme and garlic browned butter. Having a rib steak tonight, think I’ll pour this over the steak! (mouth watering)

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