Creamy, buttery Mashed Cauliflower with Garlic, Sour Cream, and Parmesan is the low-carb side dish of your fantasies! Keto supported and taste similarly on a par with customary Mashed Potatoes.
The mystery lies in enhancing them with the perfect fixings to take them from boring to delectable. On the off chance that you haven't attempted this previously, you will experience passionate feelings for Cauliflower Mashed Potatoes!
Fixings
- 1 enormous head cauliflower cut into florets (around 3 pounds or 1 1/2 kg)
- 3 tablespoons unsalted spread
- 3 tablespoons sharp cream
- 6 cloves of garlic separated
- 1/4 cup parmesan cheddar
- Salt and dark pepper to taste
Directions
Place cauliflower in a liner over a huge pot of bubbling water. Steam for 15 minutes until delicate. Then again, bubble cauliflower in salted water for 10 minutes or until fork-delicate. Eliminate and deplete. Cover with a top and put away.
In a similar pot, heat the margarine over medium-high hotness. Sauté garlic until fragrant (around 1 moment).
Mix cauliflower and garlic in a food processor on a high setting until smooth. You might have to do this in clumps of a few, contingent upon the size of your processor.
Move mixed cauliflower into the pot with the garlic. Mix in the Parmesan cheddar, and sharp cream, and season with salt and pepper.
NOTES
Save planning time and use cauliflower rice all things being equal! Steam the rice or sauté in a skillet with a little water until fork delicate.
