https://i.ytimg.com/vi/_4vwebUtc24/maxresdefault.jpg00Low Carb Recipes with Jenniferhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngLow Carb Recipes with Jennifer2024-02-24 10:14:372024-02-24 10:14:37Creamy Keto Mashed Cauliflower “Potatoes”, Recipe in the comments!
Ingredients • 1 large head cauliflower (yields about 1.5 pounds of florets) • 2 tablespoons butter • 2 ounces cream cheese, softened • 1/4 cup grated parmesan cheese • salt and pepper to taste
Equipment • Steamer basket • Instant pot or large pot with lid
Instructions
Steam the cauliflower florets • Add about 1 inch of water and a steamer basket to a large pot with a lid. Add the cauliflower florets to the steamer basket and heat over high heat, until the water begins to boil. Reduce to a simmer and cover with the lid. Cook until the cauliflower is very soft, about 7-10 minutes.
• Alternatively, add 1 cup of water, steamer basket, and then the cauliflower to the instant pot. Close the lid, set the valve to sealing, and cook under high pressure for 5 minutes. When the time is up, quick release the pressure and remove the lid when the pin drops.
Make the keto mashed potatoes (see notes for a thicker mash) • Food processor: To the food processor cup add the steamed cauliflower, butter, cream cheese, and grated parmesan. Pulse until smooth. Season with salt and pepper to taste.
• Immersion blender: Add the cauliflower florets to a large mixing bowl. Use the immersion blender to mash the florets. stir in the remaining ingredients and season with salt and pepper to taste.
Notes • Thicker mash: This cauliflower mash is really creamy. If you would like a thicker mash, you can add the cauliflower florets to a tea towel or nut milk bag after steaming (make sure the cauliflower is cool enough to handle) and squeeze out some of the liquid.
• Cauliflower: Frozen cauliflower can be used, but frozen may yield really loose keto mashed cauliflower. Frozen would not take as long to cook because it is pre-cooked before freezing. Fresh or frozen cauliflower rice would require a different cooking method. • Storage: in an airtight container in the refrigerator for up to 4 days.
I’ve been using cauliflower in various forms a s a starch substitute for some time now but I have never had it mashed. I will have to give this a try. Thanks.
8 Most-Viewed Potato Recipes
Ingredients
• 1 large head cauliflower (yields about
1.5 pounds of florets)
• 2 tablespoons butter
• 2 ounces cream cheese, softened
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
Equipment
• Steamer basket
• Instant pot or large pot with lid
Instructions
Steam the cauliflower florets
• Add about 1 inch of water and a steamer basket to a large pot with a lid. Add the cauliflower florets to the steamer basket and heat over high heat, until the water begins to boil.
Reduce to a simmer and cover with the lid. Cook until the cauliflower is very soft, about 7-10 minutes.
• Alternatively, add 1 cup of water, steamer basket, and then the cauliflower to the instant pot. Close the lid, set the valve to sealing, and cook under high pressure for 5 minutes. When the time is up, quick release the pressure and remove the lid when the pin drops.
Make the keto mashed potatoes (see notes for a thicker mash)
• Food processor: To the food processor cup add the steamed cauliflower, butter, cream cheese, and grated parmesan. Pulse until smooth. Season with salt and pepper to taste.
• Immersion blender: Add the cauliflower florets to a large mixing bowl. Use the immersion blender to mash the florets. stir in the remaining ingredients and season with salt and pepper to taste.
Notes
• Thicker mash: This cauliflower mash is really creamy. If you would like a thicker mash, you can add the cauliflower florets to a tea towel or nut milk bag after steaming (make sure the cauliflower is cool enough to handle) and squeeze out some of the liquid.
• Cauliflower: Frozen cauliflower can be used, but frozen may yield really loose keto mashed cauliflower.
Frozen would not take as long to cook because it is pre-cooked before freezing. Fresh or frozen cauliflower rice would require a different cooking method.
• Storage: in an airtight container in the refrigerator for up to 4 days.
Servings: 6
Nutrition per serving
Calories: 114 | Carbohydrates: 6g |
Protein: 3g | Fat: 8g | Fiber: 3g
Nutrition is provided as a courtesy only.
Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
I’ve been using cauliflower in various forms a s a starch substitute for some time now but I have never had it mashed. I will have to give this a try. Thanks.