Keto Mashed Cauliflower
Dairy free, egg free, gluten free, grain free, lactose free, nut free, peanut free, soy free, keto, low carb, paleo, vegan, vegetarian.
Prep Time: about 10 min
Cook time: about 30 min
Total Time: about 40 min
Servings: 4 portions
This is another super simple side dish that goes well with pretty much anything. You can also make it ahead of time, store it in the fridge in an air-tight container for 2-3 days, or freeze it.
You can find inspirations on pairing options by clicking on Recipes in English in the navigation bar and selecting Entrees in the filter by course.
Ingredients
Olive oil, 2 tbsp
Shallots, 40 g (about 1) or 1 tbsp of Novella’s Little Veggies
Vegetable broth or chicken bone broth, 500 g (2 cups), for a non-vegan/vegetarian version
Cauliflower, 800 g (1 medium or ½ large)
Salt, 1.5 g (¼ tsp)
Pepper, 0.3 g (¼ tsp)
Optional:
Shallots (for decoration)
Grated Parmigiano Reggiano (non-dairy-free, non-paleo, non-vegan, non-vegetarian), 3 tbsp
Tools you might be missing:
Instructions
1. Peel and slice the shallots into ¼ inch slices. Cut the cauliflower into florets and rinse them. Since we’ll puree everything at the end, the size of the florets is not important.
2. In a pot big enough to fit the cauliflower, heat the oil over medium-low heat. Add the shallots, salt and pepper, and cook until they begin to brown (about 5 minutes).
3. Add cauliflower and broth, increase the heat and bring to a boil.
4. Reduce the heat, cover, and simmer for 15 minutes. After this time you should be able to easily pierce the florets with a fork.
5. Uncover the pot and cook for another 15 minutes, or until the liquid has reduced by about three-quarters.
6. Puree the cauliflower with an immersion blender until the texture is smooth.
7. Add the grated parmigiano (if you are using it) and garnish with chopped chives.
Storing and Reheating
You can store this dish in the fridge in an airtight container for 2-3 days. You can heat it up in a pot on the stove (mixing it often), in the oven, or in the microwave.
If using the oven, pre-heat it at 350 F and place the mashed cauliflower in an oven safe dish covered with aluminum foil. When the oven is hot, put the cauliflower in for about 30 minutes. After 15 minutes, start checking it every 5 minutes and take it out of the oven when it has reached the desired temperature.
If using the microwave, place the mashed cauliflower in a microwave-safe bowl and covered with a plate. Heat it up for 90 seconds, mix it (be careful not to burn yourself), then heat it up for another 90 seconds.
If you decide to freeze it, you can defrost it overnight in the fridge and then heat it up with any of the methods described above.
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredients in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee. The calculation doesn’t include the Parmigiano cheese and it assumes the use of Vegetable broth.
Serving size: 1 portion | Calories: 124 | Total fat: 7.3 g | Total carbohydrates: 13.1 g | Total fiber: 4.8 g | Total sugars: 5.2 g | Protein: 4.6 g | Net Carbohydrates: 8.3 g