Lemon Butter Mashed Cauliflower
An easy step-by-step recipe for the creamiest keto mashed cauliflower with lemon, garlic, and butter. A bright keto side dish for your summer grilling.
Ingredients
- 1 medium head cauliflower about 2 pounds
- 4 tablespoons butter
- 2 tablespoons sour cream
- 1 garlic clove
- zest of 1/2 lemon plus more for garnish, if desired
- juice of 1/2 lemon
- pinch of salt and pepper
- 1/2 cup water
Instructions
- Prepare the cauliflower by cutting off the stem and core. If you're steaming in an Instant Pot, you can leave the head in tact. If you're steaming in a pot on the stove, cut off the florets and stems into pieces that will fit your pot.
- Place the cauliflower inside the steamer basket with the water. Close the lid and seal the vent. Cook on low pressure for 4 minutes. Manually release the steam and press cancel.
- Transfer the cauliflower to a food processor.
- Add the 3 tablespoons of butter and the sour cream. Pulse for 30 seconds times until the cauliflowe becomes smooth.
- Add the lemon zest, garlic clove, lemon juice, and salt and pepper and pulse again until combined. If the mixture is not smooth enough, pulse until a creamy consistency is acheived.
- Transfer the cauliflower to a bowl. Use a spoon to swirl the top of the dish.
- Melt the remaining tablespoon of butter and drizzle on top of the swirled space in the dish. Garnish with a lemon slice and remaining zest, if using.
Notes
This recipe for lemon butter mashed cauliflower uses the Instant Pot for efficiency and even steaming but stove-top preparation will work as well. If using the stove, steam covered for at least 10 minutes or until the florets can be easily pierced with a fork.
Nutrition
Serving: 1gCalories: 154kcalCarbohydrates: 7gProtein: 3gFat: 13.2gFiber: 3.3g
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