Keto Mashed Cauliflower

One of the first savory keto sides that I learned to make was mashed cauliflower. I loved it from the get go. Sure, I had to accept that fact that it wasn't potatoes. This isn't that hard to do if I remember how I felt when I was 60 lbs heavier eating a high carb diet. I have always liked cauliflower anyways.

One thing that I highly suggest that you purchase if you do not have one is an immersion blender. I have made mashed cauliflower using a hand mixer and the product does not turn out nearly as creamy. It will do in a pinch though. Otherwise, there is no special equipment needed. You could also add sour cream, bacon, and cheddar cheese and just do a smashed cauliflower.

I use frozen cauliflower in this recipe. You can use fresh if you're like. I just find that using frozen saves time. After you boil the cauliflower, be sure to place it back in the pan on low heat to allow more water to evaporated. It is very easy to have runny mashed cauliflower if you do not. You definitely want to be able to add cream and butter.

Ingredients:
4 12 oz packages frozen cauliflower
5 tablespoons butter
2 tablespoons heavy cream
1 1/2 teaspoons salt
1/4 teaspoon black pepper.
1/2 teaspoon xanthan gum

Directions:
1. Boil cauliflower in a large pot until tender.
2. Drain cauliflower. Return to the pot. Place on burner set to low for 10 minutes to allow as much water to evaporate as possible. Keep an eye to prevent scorching.
3. Use immersion blender to blend the cauliflower.
4. Add the rest of the ingredients and blend until smooth.