Method

Prepare the Steamer: Fill a large saucepan or pot with enough salted water to come just below a steamer basket fitted over it. Bring the water to a boil.

Steam the Cauliflower: Place the cauliflower florets into the steamer basket and fit it on top of the pan. Cover with a lid. Reduce the heat to a simmer and cook, covered, for 10 to 15 minutes, until the cauliflower is very soft and mushy.

Mince the Garlic: Mince the garlic finely.

Sauté the Garlic: Heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about a minute, until fragrant but not browned.

Blend the Mash: Place the cooked cauliflower, sautéed garlic, butter, cream cheese, and salt into a food processor. Purée for 1–2 minutes, until completely smooth.

Adjust Seasoning: Taste the mash and adjust the salt as needed.

Garnish and Serve: Garnish with chopped chives or parsley if desired. You can also drizzle some melted butter on top for extra richness.

Serving with ideas: Beef Stroganoff, Keto-Friendly, Chicken Piccata, Keto-Friendly, Italian chicken breasts stuffed with pesto sauce & cream cheese, Keto-Friendly or Stuffed chicken breasts with garlic & herb cream cheese, Keto-Friendly, Salmon with Creamy Dill Sauce, Keto-Friendly, Steak Fajitas, Keto-Friendly or Chicken Fajitas, Keto-Friendly.

Refrigerating: Store mashed cauliflower in an airtight container in the refrigerator for 3 to 4 days.

Freezing: Portion into containers and freeze for up to 2 months.