Easy Low Carb, Keto Mashed Cauliflower
- 1 head of cauliflower
- 1/4 cup Parmesan shredded with grater
- 1 Tbsp cream cheese
- 3 tablespoons unsalted butter
- 1-2 cloves garlic chopped
- 1/8 teaspoon chicken bouillon may substitute 1/2 teaspoon salt
- 1/2 tsp salt or to taste
- 1 Tbsp parsley chopped for garnish
Set a large pot of water to boil over high heat.
Cut cauliflower in quarters and cut out stem of each quarter. Pull off any green leaves that may be left. Break the cauliflower into florets and place the florets in boiling water for about 6-8 minutes, or until tender when pricked with a fork. Drain well in a strainer.
While cauliflower is cooking measure out the remaining ingredients (your mise en place). Pour (dump) the hot, drained cauliflower into a food processor. Add the parmesan, cream cheese, butter garlic, bouillon and salt. Puree until smooth and creamy (pulse a few time before pressing the puree button).
To serve: Empty contents of food processor into serving bowl and sprinkle with chopped parsley. Additional butter can be added to taste.
Calories: 99kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg