PREP: 5 minutes

 COOK: 10 minutes

 TOTAL: 15 minutes

SERVINGS: 4

INGREDIENTS

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  • 1 large head Cauliflower (6 cups florets, cut off most of the stems)
  • 1 tsp Olive oil
  • 2 cloves Garlic (minced)
  • 2 tbsp Unsalted butter (cut into chunks)
  • 2 tbsp Cream cheese (cut into chunks)
  • 3/4 tsp Sea salt (to taste)
  • Chives (optional, for garnish)

INSTRUCTIONS

OPTION 1 – MICROWAVE METHOD:

  1. Place the cauliflower florets into a large bowl with 1/2 cup (118 mL) water. Cover the top with plastic wrap.
  2. Microwave for 10 to 15 minutes, until very soft and mushy. Drain and pat dry.

OPTION 2 – STEAM METHOD:

  1. Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
  2. Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid.
  3. Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy.

MAKE THE MASHED CAULIFLOWER:

  1. Heat olive oil in a small skillet over medium heat. Add the minced garlic and saute for about a minute, until fragrant.
  2. Place the cooked cauliflower, sauteed garlic, butter, cream cheese, and salt into a food processor. Puree for 1-2 minutes, until completely smooth.
  3. Adjust salt to taste.
  4. Garnish with chives if desired. You can also drizzle some melted butter on top if you’d like

RECIPE NOTES

Serving size: 1/2 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories123

Fat9.5g

Protein3.5g

Total Carbs8.3g

Net Carbs5.2g

Fiber3.1g

Sugar3.1g