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 2 yellow onion, finely choppedyellow onions, finely chopped
  • 3 tbsp 3 tbsp butter, for frying
  • 50 oz. 1.4 kg cauliflower
  • 1½ cups 360 ml heavy whipping cream
  • 10 oz. 300 g (650 ml) shredded cheddar cheese
  • 1 tsp 1 tsp sea salt
  • ½ tsp ½ tsp ground black pepper
  • 613 oz. 180 g butter

Instructions

  1. Fry chopped onions in a generous amount of butter, until soft and golden. Set aside.
  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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One comment

  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.

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