Hey there, keto friends!
Looking for a delicious way to satisfy your mashed potato cravings? I’ve got something special for you!
Today, I’m sharing a recipe for keto cauliflower mashed potatoes with sour cream.
They’re creamy, fluffy, and packed with flavor—perfect for your low-carb lifestyle.
Trust me, you won’t miss the real deal!
Let’s dive right in!
Possible Ingredient Alternatives
For a dairy-free version, sour cream can be replaced with coconut cream or cashew cream. Use the same amount and adjust seasoning as needed, as these alternatives may be slightly sweeter. Unsalted butter can be substituted with olive oil or ghee for different flavor profiles while maintaining the creamy texture. Use about 1.5 tablespoons of oil or ghee in place of 2 tablespoons of butter. Parmesan cheese can be replaced with nutritional yeast for a vegan option that still provides a savory, cheesy flavor. Use 1.5 tablespoons of nutritional yeast for every 2 tablespoons of parmesan. These substitutions accommodate various dietary preferences while preserving the dish’s creamy consistency and rich taste.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-12 g
- Fat: 25-30 g
- Carbohydrates: 15-20 g
Ingredients
- 1/4 cup sour cream (full-fat for extra creaminess)
- 1 head cauliflower (separated into large florets)
- 3 garlic cloves (freshly minced for best flavor)
- salt to taste
- 2 tbsp unsalted butter
- black pepper to taste
- 2 tbsp grated parmesan cheese
Step 1: Cook the Cauliflower
Begin by bringing a large pot of salted water to a boil.
Add in the cauliflower florets and boil for 10 minutes, or until the cauliflower is tender.
Once cooked, drain the cauliflower and set it aside for the next step.
Step 2: Prepare the Garlic Butter
In the same pot used to boil the cauliflower, add butter and garlic.
Cook over low to medium heat for 1-2 minutes, or until the butter is fully melted and the garlic turns a slightly golden brown and becomes fragrant.
Be careful to avoid burning the garlic.
Step 3: Puree the Cauliflower Mixture
Transfer the drained cauliflower to a food processor equipped with a blade attachment.
Add the cooked garlic and butter, as well as the sour cream and Parmesan cheese, to the processor.
Puree the mixture for 2-3 minutes, or until it becomes smooth, creamy, and free of lumps.
Step 4: Season and Serve
After pureeing, taste the cauliflower mixture and season with salt and pepper according to your preference.
Serve the creamy cauliflower immediately while it’s still warm.
Enjoy your flavorful and healthy side dish!
Can you use blended cottage cheese instead of sour cream?