Whipped Cauliflower, Low-Carb

Whipped Cauliflower, Low-Carb
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    4 People
  • VIEWS
    103

A luscious and guilt-free alternative to mashed potatoes. This whipped cauliflower is a revelation, offering a creamy, comforting texture with a fraction of the carbs. Enhanced with savory Parmesan, roasted garlic, and a hint of richness, it's a side dish that will elevate any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    13 mg
  • Fiber
    4 g
  • Protein
    6 g
  • Saturated Fat
    3 g
  • Sodium
    531 mg
  • Sugar
    4 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
10 mins

Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook until extremely tender, easily pierced with a fork (about 10-12 minutes).

02

Step
5 mins

Drain the cauliflower thoroughly in a colander. Transfer the cauliflower to a clean kitchen towel or several layers of paper towels. Wrap the cauliflower and squeeze out as much excess moisture as possible. This step is crucial for achieving the right texture.

03

Step
0 mins

In a mixing bowl, combine the Parmesan cheese, cream cheese, chicken soup base, roasted garlic, and butter. Add the drained cauliflower to the bowl.

04

Step
3 mins

Using an electric hand mixer, beat the mixture until smooth and creamy (about 2-3 minutes). Gradually add the milk, a little at a time, until you reach your desired consistency. Be careful not to overmix, as this can make the cauliflower gummy.

05

Step
0 mins

Season the whipped cauliflower with salt and freshly ground black pepper to taste. Serve immediately.

For an even richer flavor, try browning the butter before adding it to the mixture.
Roasted garlic can be easily made by roasting a whole head of garlic in the oven until softened and fragrant.
Feel free to experiment with different cheeses, such as Gruyere or Pecorino Romano.
A pinch of nutmeg can add a subtle warmth to the dish.

Ashlynn Kunde

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 34 Ratings)
Total Reviews: (7)
  • Nola Boehm

    I added a little bit of sour cream for extra tang, and it was delicious!

  • Iva Hamill

    So easy to make and a great way to sneak in some extra veggies!

  • Vickie Mccullough

    The tip about squeezing out the moisture is key. My first batch was too watery, but following that tip made all the difference.

  • Terrence Schmitt

    This recipe is a game-changer! My family loves it, and they don't even realize they're eating cauliflower.

  • Alva Little

    I've made this several times, and it's always a hit. Thanks for the great recipe!

  • Ramon Simonismurray

    I roasted the cauliflower first, and it gave the dish such a rich, nutty flavor.

  • Enola Macgyver

    I found that using an immersion blender worked even better than a hand mixer for getting a super smooth texture.

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