I substituted this cauliflower recipe for mashed potatoes as a low-carb alternative, and my husband said it was “rockin’ good.” Flavors of Parmesan, garlic, and chives brought cauliflower to a new level and we didn’t miss the potatoes. This goes well with a nice grilled steak or London broil.
- 1 (16 ounce) package frozen cauliflower
- 4 cloves garlic, peeled
- 3 tablespoons butter
- 2 tablespoons chopped fresh chives or more to taste
- 3 tablespoons light cream
- 2 tablespoons grated Parmesan-Reggiano cheese
- salt and ground black pepper to taste
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer insert and steam until soft, 10 to 15 minutes.
Remove garlic cloves and smash with a fork; place smashed garlic and cauliflower in a pot. Mash butter and chives into cauliflower mixture with a fork or potato masher until smooth. Stir in light cream. Sprinkle cheese over top and season with salt and pepper.
Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.
Prep time: 10 mins / Cooking time: 25 mins / Total time: 35 mins
Serving: 4 / Yield: –