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!).
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.
*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.