Garlic and Herb Mashed Cauliflower
Do you see cauliflower in the store and wonder what to do with it? My Garlic and Herb Mashed Cauliflower is a great way to learn just how delicious and versatile this vegetable really can be. The secret lies in flavoring them with just the right ingredients to take them from bland to mouthwatering. Bonus – it is about as low carb and keto friendly as you can get.
2 Heads cauliflower
2 tablespoons extra virgin olive oil (Plus more for drizzling.)
2 tablespoons butter
3 cloves garlic, minced
1/2 cup sour cream
1/2 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
Salt & pepper
To break down the cauliflower, cut the florets from the tough part of the core. If needed, cut to keep everything in an equal size.
Boil the cauliflower in a large pot of salted water until very tender – about 10 minutes. Drain the cauliflower well, and return to the pot. Over medium low heat, stir the cauliflower to dry out as much of the water as possible. This is called scorching.
Remove from heat. Add the garlic, sour cream, chives and parsley. Mash with a potato masher until combined well. (At this point you can also use a stick blender if you want an even smoother consistency.) Taste for seasoning, and add salt & pepper as needed.
Serve hot with a couple pats of butter and a drizzle of olive oil.