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Low-Carb Sour Cream and Cheddar Mashed Cauliflower

This low-carb sour cream and cheddar mashed cauliflower recipe has just the right amount of tang and cheese. It’s the perfect side dish for all kinds of different things!

Low-Carb Sour Cream and Cheddar Mashed Cauliflower

WHAT IS LOW-CARB SOUR CREAM AND CHEDDAR MASHED CAULIFLOWER?

Low-carb sour cream and cheddar mashed cauliflower is a delicious and simple side dish that is perfect for your next meal!

It’s creamy and cheesy; what more could you want?! It only takes a short while to cook and is a side the entire family will love. With just a few ingredients (most of which you probably have already) you’ll be set and ready to eat!

Think of this as cheddar and sour cream mashed potatoes without all of the extra carbohydrates.

SOUR CREAM AND CHEDDAR MASHED CAULIFLOWER INGREDIENTS

Before you try to make this recipe, make sure you have the following ingredients on hand first.

  • 1 head cauliflower, cut into florets
  • 1/3 cup sour cream
  • 2 cloves garlic, minced
  • 6 oz sharp cheddar cheese
  • kosher salt, to taste
  • freshly ground pepper, to taste

After you have all of this you are set and ready to go!

HOW TO MAKE LOW-CARB SOUR CREAM AND CHEDDAR MASHED CAULIFLOWER

  1. Cut florets from cauliflower, if not using prepackaged (see notes below)
  2. Rinse florets and then steam until tender (probably around 10 minutes)
  3. Drain cauliflower using a colander and transfer to a high-speed blender or food processor while still hot
  4. Add sour cream, minced garlic, cheddar cheese, cut into small chunks
  5. Blend until smooth, adding salt and pepper to taste
  6. If needed, return blended mixture to a pot or saucepan to reheat or keep warm
  7. Serve, garnish with more cheese if you wish, and enjoy!

Note: You can use prepackaged cauliflower florets for this recipe, if you’d rather

Low-Carb Sour Cream and Cheddar Mashed Cauliflower

WHAT TO DO IF YOUR CAULIFLOWER MASH TURNS OUT WATERY

Oh no! Anytime you make a recipe that ends up watery (or too dry, depending) it can really be a downer for any chef, amateur or not.

Should you end up with a cheddar cauliflower mash that is watery, there are a few things you can do to fix the situation. Let’s take a look at a few of them.

UNDERSTANDING WHY IT IS WATERY

Depending on the recipe, there are several reasons why your mixture might end up with a bit too much water.

For this recipe, generally, the source of extra water is from the steaming process. When you’re adding your cauliflower to the food processor, make sure to not let any extra water slip in.

Cauliflower isn’t necessarily a high-moisture food, so most of the water content that is found in the steaming process is water used for steaming itself.

Making sure to use a slotted spoon, colander, or paper towels to separate the cauliflower from water can help make sure watery cauliflower mash isn’t a problem in the first place.

ADDING MORE CHEDDAR CHEESE

The first thing to try is simply adding more cheese. The added cheddar cheese will help to thicken the mash, as well as bind everything together better.

If adding more cheese doesn’t do the trick, move on to the next method for water removal.

ADDING SOME HEAT

The surefire way to remove water content from your cauliflower mash is to cook it. Keep in mind, you aren’t aiming to cook the mash for a long time, just long enough to steam off the extra water.

After you have mixed your mash in the food processor, pour it into a saucepan or pot over medium heat.

Heat the cauliflower mash, stirring regularly, until light steam starts. Cook in this same way until the extra water content has evaporated. After the water has evaporated, remove the mash from the heat and serve!

As a note, make sure not to cook the mash on too high of heat because you run the risk of burning it. Low and slow is the best philosophy to use here!

Low-Carb Sour Cream and Cheddar Mashed Cauliflower

IS IT POSSIBLE TO MAKE THIS DISH DAIRY-FREE?

Unfortunately, the dairy ingredients used in this dish are basically required to make it taste the way it needs to. And, the various dairy-free products you’re likely to find are generally full of extra ingredients and carbohydrates.

CAN I MAKE THIS WITHOUT A FOOD PROCESSOR?

It is possible to make this dish without a food processor, but it does make everything more difficult.

If you don’t have a food processor and want to make this recipe, you’re going to follow all of the directions up to the part where you would process the dish.

At this point, you’re going to need to use whatever method you’d like to mash the cauliflower. Go ahead and add all of the ingredients to the steamed florets so mashing doubles as mixing as well.

You’ll need to mash the cauliflower as much as possible, making sure to mix the ingredients as you go. If not, the cauliflower will cool as you mix and the cheese won’t incorporate well.

Do know if you use this method, the mash will be chunky and not as smooth as it would be if you used a food processor.

STORING LEFTOVER MASHED CAULIFLOWER

Storing your leftover low-carb sour cream and cheddar mashed cauliflower is super easy and simple!

As we always suggest, use glass storage containers for containers that are not only versatile but can be used in the oven and microwave as well.

Obviously, you can use whatever storage containers you may have on hand.

Place the leftovers into the refrigerator where they can stay for 4 – 5 days. If you don’t eat them within that time frame, it’s probably best to discard them.

Low-Carb Sour Cream and Cheddar Mashed Cauliflower

REHEATING LOW-CARB SOUR CREAM AND CHEDDAR MASHED CAULIFLOWER

Reheating this mashed cauliflower couldn’t be easier! There are a couple of quick ways you can reheat your leftovers.

REHEATING IN THE MICROWAVE

The quickest and easiest way to reheat your leftover mashed cauliflower is in the microwave. To do this, simply spoon out the amount you are wanting to reheat onto a plate or into a bowl and place it in the microwave.

Microwave on high for 1 minute, stirring at the 30-second mark. Remove from the microwave, check to ensure it is heated through, and eat.

If your cauliflower serving needs more time, heat in 15-second increments until it reaches your desired temperature.

USING THE OVEN

If you’d like to heat your cheddar mashed cauliflower more slowly, you can use your oven. It will give you a deliciously warm meal that’s been heated through.

Preheat your oven to 350˚F and place your leftovers into an oven-safe baking sheet. Heat for 10 minutes, stirring occasionally, then check for the desired temperature.

If your cauliflower isn’t heated through yet, continue to heat in the oven in four-minute increments until the desired level of temperature is reached.

OTHER RECIPES TO PAIR WITH THIS CAULIFLOWER SIDE DISH

This is a delicious side dish recipe, but side dish recipes only go as far as a delicious main course recipe.

Here are a few ideas for you to use to create a delicious meal!

For more ideas, check out our recipe index.

TOOLS USED TO MAKE SOUR CREAM AND CHEDDAR MASHED CAULIFLOWER

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

  • High-Speed Blender – Every kitchen definitely needs a high-speed blender. You can make do with a food processor, but a blender really helps up your blending game. If you don’t have a blender (regardless of size), one should quickly make its way onto your “to get” list.
  • Food Processor – For this recipe, a food processor can make your work so much easier. Furthermore, a food processor is an integral component of any kitchen. It can turn any number of kitchen tasks into easy work. If you don’t have one in your kitchen yet, the time is now!
Low-Carb Sour Cream and Cheddar Mashed Cauliflower


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Low-Carb Sour Cream and Cheddar Mashed Cauliflower

Low-Carb Sour Cream and Cheddar Mashed Cauliflower

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This low-carb sour cream and cheddar mashed cauliflower recipe has just the right amount of tang and cheese. It's the perfect side dish for all kinds of different things!

Ingredients

  • 1 head cauliflower, cut into florets
  • 1/3 cup sour cream
  • 2 cloves garlic, minced
  • 6 oz sharp cheddar cheese
  • kosher salt, to taste
  • freshly ground pepper, to taste

Instructions

  1. Cut florets from cauliflower, if not using prepackaged (see notes below)
  2. Rinse florets and then steam until tender (probably around 10 minutes)
  3. Drain cauliflower using a colander and transfer to a high-speed blender or food processor while still hot
  4. Add sour cream, minced garlic, cheddar cheese, cut into small chunks
  5. Blend until smooth, adding salt and pepper to taste
  6. If needed, return blended mixture to a pot or saucepan to reheat or keep warm
  7. Serve, garnish with more cheese if you wish, and enjoy!

Notes

  • You can use prepackaged cauliflower florets for this recipe, if you'd rather

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 248Total Fat 19gCarbohydrates 5gProtein 14g

Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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