Browned butter cauliflower mash

Browned butter cauliflower mash

Think creamy cauliflower. Golden onion. Melt-in-your-mouth cheddar. Delish browned butter. You can’t go wrong with this low-carb mash. It’s downright smashing...

Browned butter cauliflower mash

Think creamy cauliflower. Golden onion. Melt-in-your-mouth cheddar. Delish browned butter. You can’t go wrong with this low-carb mash. It’s downright smashing...
USMetric
8 servingservings

Ingredients

  • 2 (8 oz.) 2 (220 g) yellow onion, finely choppedyellow onions, finely chopped
  • 3 tbsp 3 tbsp butter, for frying
  • 3 lbs 1.4 kg cauliflower
  • 1½ cups 350 ml heavy whipping cream
  • 2½ cups (10 oz.) 600 ml (290 g) shredded cheddar cheese
  • 1 tsp 1 tsp sea salt
  • ½ tsp ½ tsp ground black pepper
  • 4 oz. 110 g unsalted butter, for browning
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Instructions

  1. In a large frying pan over medium-high heat, fry the onions in the butter, until soft and golden. Set aside in a bowl to cool.
  2. Shred the cauliflower with the coarse side of a grater, or divide into smaller florets and chop in a food processor until rice-sized. Process a few florets at a time.
  3. Pour heavy whipping cream in a pan. Stir in the cauliflower rice and boil on medium heat. Let simmer for 10–15 minutes or more, until the cauliflower is thoroughly cooked and the cream has reduced. This will give the mash a more neutral flavor.
  4. Salt and pepper to taste. Add fried onion and shredded cheese. Mix well and keep warm.
  5. Melt butter on medium heat in a skillet until amber-colored for a nice nutty taste. Serve the butter with the mash.

Tip!

You don’t have to remove all of the leafy parts—use the entire cauliflower head for making mash! Just be sure to take off the outside leaves. You can also use ready-made cauliflower rice from the grocery store, fresh or frozen. Two pounds will be enough.

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5 comments

  1. Thomas
    I've been experimenting with cauliflower mash and I tend to cook it from raw (rice) in a little cream and mascarpone cheese. The taste is best when the cauliflower is less than completely cooked, making for a different flavour profile and texture. In other words, cook it a bit like a risotto. I tend to flavour with a touch of garlic, then just salt and white pepper.
  2. Ailz95
    Is this okay to freeze - I want to make it for Christmas Dinner and would like to make it in advance?
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Is this okay to freeze - I want to make it for Christmas Dinner and would like to make it in advance?

    Dishes with heavy cream don't always thaw very well.

  4. Kathleen
    The ingredient list does NOT include cauliflower...
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    The ingredient list does NOT include cauliflower...

    3lbs of cauliflower. In between the butter and the heavy whipping cream.

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