Home » sides » (Actually Good!) Cauliflower Mash 🥔 gluten free & keto

(Actually Good!) Cauliflower Mash 🥔 gluten free & keto

This keto cauliflower mash, 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!).

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

Low Carb & Keto Cauliflower Mash

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!

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

p.s. its particularly good with my keto Swedish meatballs (you’re welcome!). 

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 Cauliflower Mash

This keto cauliflower mash, 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!).
5 from 22 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine American, European
Servings 4 people
Calories 198 kcal

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
 

  • Preheat oven to 400°F/200°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. 
  • Transfer roasted cauliflower florets to a food processor and blend with the sour cream. Set aside while while you make the brown butter sauce. 
  • 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. 
  • 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). 
  • Reheat right before serving. 

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.  

Nutrition

Calories: 198kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 230mg | Potassium: 450mg | Fiber: 3g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 68.5mg | Calcium: 120mg | Iron: 0.7mg
Keyword gluten free, grain free, keto, low carb
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

58 comments

  1. Michelle Lesage says:

    First time I was able to eat and enjoy Cauliflower Mashed. I absolutely loved this recipe and when served with the meatball recipe it made it a five star!

  2. Kathy Cooke says:

    Yum! Easy! Don’t use too much garlic, or it overpowers it. I steamed the cauliflower rather than roasting, as I was short on time, and used cream cheese instead of sour cream, because that’s what I had. I did include the parmesan. Make sure to taste for seasoning before serving.

  3. Mari says:

    Wow, I have been making cauliflower mashed faux-potatoes for years but this is the best recipe I have ever used. Roasting the cauliflower first to get the excess water out is key!

  4. Nena says:

    I was eating this out of the pan. Absolutely amazing. I’m going to be cooking with more fresh herbs from now on. Can we freeze this?

  5. Dinis says:

    Hi there – thank you for publishing the recipe and I really would like to try it. Any chance of having the measurements in metric as well please? I have no idea on what a 1/4 cup is… 🙂

    • Joanne Johnson says:

      I have an app on my phone “convert me” that helps with the conversion from imperial to metric. Hope that helps you!

  6. Mishae Marshall says:

    This was the best cauliflower mash that i’ve made since becoming keto. Thanks so much for the recipe and this site.

  7. Marcie says:

    Easy and good! Added rosemary along with the thyme. Substituted chive cream cheese because I didn’t have sour cream. Delicious and low carb!

  8. karen says:

    will be serving with roast lamb coated, of course, in garlic and rosemary so will leave out the garlic. But, do you think I can make ahead and throw in the small crockpot on warm then pour the browned butter over at serving time?
    will be making the sour cream shortly.
    your recipes are divine

    • Whitney says:

      Yes! I made it tonight with Frozen cauliflower. Amazing! Steamed in the microwave for 5 min. Tossed with 1tsp olive oil, a little salt, pepper and allspice. Baked in the oven @ 425 until just starting to brown. Didn’t have sour cream so I used cream cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.