Cauliflower is the new potato
Growing up I loved eating roast chicken, grilled fish or a nice juicy steak. The common item on the plate with all these would be a creamy mashed potato. There is something magical about that bite of steak with creamy mashed potato soaked in the jus or the piece of chicken with gravy and that creamy mash. It’s a party in your mouth. However, being on Keto, potatoes are off limit but that’s no reason to lose out on this culinary experience.
I’ve said this before (in my Keto Poha video) that cauliflower is the new potato. Don’t give me that weird look because you know it’s true. Cauliflower is one of the most awesome and versatile vegetables and it’s the perfect replacement for mashed potato. So today we’re cooking up a Keto Cauliflower mashed potato or just ‘Keto cauliflower mash’.
Nutrition Info (Per serving)
- Calories: 162
- Net Carbs: 3g
- Carbs: 6g
- Fat: 15g
- Protein: 3g
- Fiber: 3g
This recipe makes 4 servings. Get this recipe on myfitnesspal.
Bacon & Cheese Keto Cauliflower Mash
For those who aren’t convinced with a plain Keto cauliflower mash, it’s time to jazz it up. We’re using bacon and cheese to make this side dish more decadent and drool worthy. You can really play around with the idea and you can substitute the ingredients as well. If not bacon you could use chopped chicken, ham, maybe some cheese like paneer or halloumi even. I for one would even go as far as doing a mushroom mash with some sauteed mushrooms, maybe some truffle butter and then cheese. The whole idea here is to kind of bake the mashed cauliflower with a layer of these on top. It really adds a lovely cheesy flavour and also cooks and reduces the cauliflower mash to a more intense flavour. Have you got any ideas yet of what you’re going to throw in?
The Macros
I’m not giving you the macros for the baked version simply because you can adjust it depending on how much bacon or cheese you add and also depending on what brand and kind you use. If you choose to add something else, just log it as an individual item. So you should be fairly sorted out anyway.
- 450 grams Cauliflower
- 50 grams Butter
- 50 grams Heavy Whipping Cream
- Salt & Pepper to taste
- Wash and clean the cauliflower and separate into big florets.
- Boil the cauliflower in salted water for about 10 minutes or till tender. Use a knife to check and it should slice the cauliflower easily. Like a hot knife though butter.
- Add the boiled cauliflower, butter, cream and salt and pepper to a food processor and blitz till smooth. You want a rich creamy paste.
- Serving with your favourite foods or amp it up with some bacon & cheese.
13 Comments
Farhana Abir
November 3, 2018 at 7:21 amHi… Sahil… Thanks for the recipe. Is there any substitute for the heavy whipped cream??
Sahil Makhija
November 4, 2018 at 3:37 amYou can use full fat greek yogurt maybe or just skip it completely.
Diane
November 13, 2018 at 10:02 pmI left a comment on the vid… I believe the recipe is wrong. Recipe lists heavy whipping cream. You say “heavy whipping cream” in the vid…. but the pictures show a container of sour cream.
Sahil Makhija
November 14, 2018 at 2:10 amNo Diane, it’s not sour cream. It’s cream that we get which is 25% in India. In the USA the equivalent is heavy whipping cream which is 35% fat and in the UK you can use double cream which is 40% fat. This particular cream is UHT treated hence it separates into a thick part and whey. It confuses a lot of people because the whipping cream in the USA seems to have a different consistency. š hope that clears it up. But you could always use sour cream no problem.
Renata
November 3, 2018 at 11:18 pmTHIS. This saved my life from falling into a bunch of carbs. It easy and delicious and my forever option as comfort food. Many congrats to you and thank you for aaaall the recipes! š
Mamatha
November 13, 2018 at 2:05 pmSuch a great replacement for mashed potato! Does this store well in refrigerator (not the freezer)? If yes, then how long?
Sahil Makhija
November 14, 2018 at 2:08 amYes stores well and about 4-5 days is good.
Wade
November 16, 2018 at 3:44 pmOh my! Made this with bacon and a mixture of smoked cheddar and smoked gruyere cheese baked on top. Amazing! Brought it to a work potluck where I’m the only Keto person. I didn’t tell anyone what it was and everyone loved it! They all said my mashed potatoes were really good!! Little do they know……ha ha ha! Thanks for the great inspiration with all of your recipes, and HORNS UP!!!!
Bob
November 17, 2018 at 3:13 pmHorns up! Iām looking to up my cauliflower game. I tried to make cauliflower mash in the past using ācauliflower rice.ā The consistency was a bit gritty and not creamy. Do you think starting from while cauliflower and boiling longer is the key? You rock!
Sahil Makhija
November 18, 2018 at 4:35 amYes I think using the whole cauliflower and not the pre riced stuff will make a difference.
Kathy
November 20, 2018 at 7:25 pmMy potatoes tasted good but runny. I put exactly what was on the recipe above.
Sahil Makhija
November 21, 2018 at 2:23 amI think this is the American HWC which might be a bit runny. What you could do is also put the cauliflower in a tea towel and give it a squeeze to get some of the moisture out which will work fine them with the HWC. Maybe only add half the HWC first and add more if needed. Hope this helps.
Lois MacKenzie
January 11, 2019 at 11:36 amI live in Canada and our whipping cream is not thick likes yours so this is what I do: I steam the cauliflower instead of boiling it and find I have less retained water from the cooking process. I also add cream cheese to make up for the runny whipping cream and voila…creamy mashed potatoes.