Whipped Cauliflower Purée with Brown Butter
Silky, buttery whipped cauliflower with nutty brown butter. The best low-carb mashed potato substitute and a perfect holiday side.
- Prep10 min
- Cook20 min
- Serves4
Forget the lumpy, watery cauliflower mash you have had before. Steaming the florets until completely tender, blending them while hot with cream cheese and cream, and topping with nutty brown butter gives you something remarkably close to velvety whipped potatoes.
Nutrition per serving (estimated)
Method
- Steam the cauliflower and garlic over simmering water for 15 to 18 minutes, until completely soft and a knife slides in with no resistance. Drain and pat dry in a towel; excess water is the enemy.
- Transfer to a food processor or high-speed blender with the cream cheese, warmed cream and salt. Blend until completely smooth, scraping down the sides.
- Meanwhile, cook the butter in a small pan over medium heat, swirling, until golden brown and nutty, 4 to 5 minutes.
- Spoon the purée into a warm bowl, make a well in the center, and pour the brown butter in. Top with chives and white pepper.
Chef’s notes
- Steam instead of boiling to keep the flavor concentrated and the purée thick.
- Roast the florets at 425°F with olive oil until caramelized for a deeper, nuttier version.
Storage: Refrigerate 5 days; reheat with a splash of cream. It also freezes well.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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