It is funny because I am almost sure most of you will agree with me. But before eating low carb/keto, I never ate so much cauliflower as I do now. The difference is huge. Before I ate it once a month and that just because I knew it’s healthy. But know I add to my diet like a twice week. The problem at that time was, I didn’t realize the full potential of this great vegetable. It is very versatile. For the keto family, it became famous through substitution for mashed potatoes. But how it usually works a recipe is the best after cooking it a few times and always improving it. That also happened with my mashed cauliflower. After all, it’s been more than a year now since I did my first mash, so it was time to bring to perfection.
This recipe isn’t alchemy. But using the right procedures, you can make it even better than you did until now. That could primarily gladden those of you, who aren’t big cauliflower fans. Because this mashed cauliflower is so hidden, you won’t realize, that it is even one. And that are not just empty words, it really is true. And my whole family can proof. The first time a made it this way like in the recipe, my husband asked me since when do I eat potatoes. And my parents who came to visit us for Christmas to Thailand couldn’t believe it is mashed cauliflower. So give it a try, even if you don’t like this vegetable.
Most of the people don’t adore the typical smell of cauliflower primarily. I agree, while cooking it, it is not the best smell coming through the house. Cookies smell is definitely better. But there is small trick how to get rid of the typical taste. It is maybe a bit more challenging for preparation, but it is all worth it. The key is to squeeze the cauliflower out of the water, and I mean of all of it. That obviously means you cook the florets in salted, boiling water. That only needs a few minutes. I actually never counted it, because I always jab in one floret with a fork, and when it passes through easily, it’s done. Then you have to wait until it almost cools otherwise you would burn your hands. You need a clean cotton towel where you put all the florets and squeeze all the water out until completely dry.
- 1 Cauliflower (squeezed out of water)
- 80 g / 3 oz Cheddar cheese
- 4 tbsp Heavy cream
- 4 tbsp Butter
- Salt, pepper
- Cut cauliflower into florets and cook them around four minutes in salted, boiling water.
- Drain the water and let the florets cool down.
- Put them in a clean, cotton kitchen towel and squeeze all the remaining water.
- Then put all the ingredients together with cauliflower into a blender a mix until smooth.
- Serve with meat or fish.