Updated: Jan 17
You don’t have to be on the keto diet to enjoy this this low-carb mashed potato alternative. Anybody can enjoy this creamy and cheesy goodness! And let me tell you, the Hollandaise sauce pairs beautifully with the cauliflower and makes such a big difference!
Why is cauliflower good for you?
Cauliflower, just like other members of the cabbage family, can help maintain a healthy diet. It belongs to the cruciferous group of vegetables, which means it contains a lot of vitamin C
and other nutrients. And let’s not forget about soluble fiber! This kind of fiber is a great source of prebiotics, which means it feeds the good bacteria (probiotics) in your gut. Let's keep our gut healthy!
I like to serve cauliflower mashed potatoes as a side dish to any protein, such as juniper berry and garlic-rubbed lamb chops with carrots or whisky marinate salmon with a pistachio crust. There are so many ways to turn this magical vegetable into both savory and sweet dishes. I hope you'll discover them in the future on my blog, but today's transformation of cauliflower will be a new take on the comfort food: mashed potatoes. Who doesn't like mashed potatoes? So let's begin.
Prep time: 5 minute
Cooking time: 30 minutes
Total time: 35 minutes
Author: Inna of innichkachef.com
Mashed Cauliflower Ingredients
1 head of cauliflower
1½ cup Hollandaise Sauce (recipe below)
½ cup freshly shredded parmesan
1-2 tablespoons butter
Salt and pepper to taste
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
Chives (for garnish)
Melted butter or olive oil (for garnish)
Mashed Cauliflower Ingredient Notes
Use the whole cauliflower head and not just the florets. No need to waste any of it!
Real parmesan is a must. Please try to use the best quality cheese you can afford.
Mashed Cauliflower Directions
1. Steam the cauliflower. If you don't have a steamer, fill the bottom of a pot with ¼ inch of water. Set a heat-resistant colander on top of it. Bring the water to a boil and add the cauliflower to the colander. Cover and cook for 30 minutes.
2. Meanwhile make the Hollandaise sauce (recipe below).
3. On low heat, add butter to a heavy-bottom pan, and let it melt. Then add cooked cauliflower, salt, pepper, garlic powder, onion powder, and Hollandaise sauce.
4. Using a potato masher, mash everything together. Add the parmesan, and mix everything together well. Give it a taste and adjust the seasoning if needed.
5. Garnish with your own wisdom. Melted butter and chives are my choice.
6. This can be served as a side dish or on its own.
I highly recommend eating this all in one day. You can store it in the fridge up to 4 days or in the freezer for up to a month, but you'll get that next-day cabbage smell when you reheat it. Just something to keep in mind.
Hollandaise Sauce Ingredients
1 stick butter
4 egg yolks
1 Tablespoon lemon juice
Pinch of salt and freshly ground black pepper
Hollandaise Sauce Directions
1. To make the Hollandaise sauce, first melt the butter in the microwave or on the stove, then set it aside.
2. Add egg yolks, lemon juice, and salt to a heat-resistant bowl, then whisk for a few seconds.
3. Set up a double boiler. Simply place a pot on the stove with hot water and place your bowl with eggs on top. Turn the stove on to medium heat and whisk your egg mixture while slowly
adding melted butter.
4. Keep whisking until the butter is incorporated.
5. Take the pot off the stove, but keep the bowl with the butter and egg yolk mixture on top of it until you're ready to use it.
If you have extra Hollandaise sauce, check out my Eggs Benedict recipe for a delicious savory breakfast.
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.