Garlic Herb Mashed Cauliflower

Why This Is Strictly Keto

Cauliflower replaces potatoes, so this side has no potatoes and no starch at all. Butter, garlic and fresh herbs supply the rich flavor, and a splash of heavy cream keeps it silky without flour or thickeners.

Ingredients

• 1 large head cauliflower (2½–3 lb / 1.1–1.4 kg), cut into florets
• 3 cloves garlic, minced
• 4 tablespoons (56g) butter or ghee, divided
• 1 tablespoon heavy cream
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh rosemary, finely minced
• 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish

Instructions

1. Steam the cauliflower: Steam the florets over boiling water for 8–10 minutes, until very tender. Drain well and pat dry with paper towels — excess water makes the mash runny.

2. Sauté the garlic: Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the garlic and cook about 30 seconds, until fragrant. Do not let it brown.

3. Blend: Add the cauliflower, garlic and its butter, the cream, salt and pepper to a food processor and blend until smooth, or use an immersion blender.

4. Add the herbs: Stir in the rosemary and thyme by hand so they stay fresh and bright.

5. Serve: Transfer to a warm bowl, drizzle with the remaining butter, melted, and garnish with thyme sprigs.

Nutritional Info (per serving, approximate)

Tips

• Dry the steamed cauliflower thoroughly — this is the secret to a thick, fluffy mash.
• For extra flavor, swap the sautéed garlic for a head of roasted garlic.
• Microwave option: cook the florets covered on high for about 10 minutes, stirring halfway.
• The recipe doubles easily and reheats well with a splash of cream.