Vic’s Tricks To…Creamy Mashed Cauliflower

Guys…I think there’s a new Vic Trick in town…

Well, I guess if you’ve been following me for a while, it’s not really “new”

It’s mothaeffin’ cauliflower baby!!!

Seriously, since I started my keto journey (down 20 lbs WHADDUP), cauliflower has absolutely saved my life.

See:

• Vic’s Tricks To…General Tso’s Cauliflower
• Vic’s Tricks To…Cauliflower Mac N Cheese
• Vic’s Tricks To…Crispy Cauliflower w/ Fancy Sauce
• Vic’s Tricks To…Mexican Street “Corn” Cauliflower Rice
• Vic’s Tricks To…Cauliflower Risotto
• Vic’s Tricks To…Crispy Cauliflower Tots

So ya…you could say I’m…Cauliflower Dreamin’

I’ll see myself out…

JK I’m back with my next cauliflower recipe – Vic’s Tricks To…Creamy Mashed Cauliflower

And like the rest of them, IT’S SOOO EASY!

First, for this recipe, I’m recommending you use a real head of cauliflower. It’s hard to get the creamy consistency we’re looking for using cauliflower rice.

Vic Trick: I haven’t tried it with the frozen cauliflower florets, but I bet you those would work just fine. Microwave them in the bag and let them drain in a colander for a while.

Cut the cauliflower into florets (can be a rough chop here) – then place into a pot filled with about 4 inches of water.

PUT THE LID ON IT! And cook the cauliflower until tender, about 6-8 minutes. Then, drain the cauliflower and set aside in a colander.

In that same pot, add 2 tbsp of butter, 4 cloves of chopped garlic, and about 1/3 cup of heavy cream (you don’t need much – there’s a lot of water in the cauliflower). Heat on medium-low until it just begins to simmer, about 2 minutes.

Now, depending on your blender, this can go a few different ways:

• If you only have a regular standing blender (like you would use for smoothies), add half the cauliflower and half the cream, blend, remove it to a bowl, then repeat with the 2nd half.
• If you only have a food processor, you may be able to fit all the cauliflower in at once, but if not, follow the same as above.
• If you have an immersion blender (my FAVORITE and what I used here), you can just add the cauliflower right into the cream and blend it right there in your pot.
• If you have none of the above, roll up your sleeves and start mashing it up with a potato masher or fork!

Regardless, you’ll want to blend it to your desired level of mashed-ness. Since they’re not potatoes (I know, such a bummer), I’d recommend getting them nice and creamy.

AND BANG YOU’RE DONE!

Top with more butter (obvs) and maybe some chives or scallions or bacon or cheese or whatever your little heart desires.

Happy Eating!

Give it a try and rate this recipe!