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The holidays are coming up and my brain is already trying to recreate all of our favorite foods. The foods that we don’t think that we can live without, like mashed potatoes. I set out to create the creamiest, most delicious Brown Butter Mashed Cauliflower topped with crispy fried sage leaves.
Mission accomplished! They are full of flavor, creamy and don’t taste anything like cauliflower. If you do not tell your friends and family, I bet they won’t even figure it out!
How to make Brown Butter Mashed Cauliflower:
Crispy Fried Sage
Add 1/2-inch of olive oil to a medium saucepan and heat over medium-high heat. Add the sage leaves to the hot oil and fry for 10 to 20 seconds or until crispy,flipping over once.
Remove the leaves and place on a paper towel-lined plate. Discard the oil.
Brown Butter
Melt butter in a heavy-gauge saucepan with a light-colored bottom over medium heat.
Gently simmer the butter until it turns light brown, about 4 to 5 minutes, swirling pan often.
Remove from heat. Reserve 1 Tablespoon in a small bowl, set aside. Stir cream and milk into brown butter, scraping up any browned bits from the bottom of the pan. Set aside.
Steamed Cauliflower
Place 1-inch of water in the bottom of a large pot. Place a strainer and then the cauliflower florets to the pot.
Bring to a boil over high heat. Cover the pot and reduce heat slightly to a gentle boil. Cook for 15 to 20 minutes, until cauliflower is very tender. Drain the cauliflower and return to the same pot.
Using an immersion blender or hand mixer, mash the cauliflower until broken apart.
Add half of the butter-cream mixture and blend more. Add the remaining butter-cream mixture and blend until smooth and creamy. Season with salt and pepper.
To Serve
Spoon cauliflower mash into a serving bowl and make swirls across the top.
Drizzle the reserved brown butter over the top. Sprinkle with the fried sage and serve.
How long will Mashed Cauliflower last?
If stored properly, mashed cauliflower should last for 3 to 5 days in the refrigerator. For longer storage, store in the freezer.
Can I boil cauliflower instead of steaming it?
Add cauliflower to a pot of boiling water with enough water to submerge it. Cook the whole head of cauliflower for 15 minutes or florets for 3 to 5 minutes. Be careful not to over cook.
What to eat with Mashed Cauliflower?
- Greek Pork Chops
- Bacon Wrapped Chicken Thighs
- Meatloaf Muffins
- Instant Pot Keto Ribs
- Instant Pot Faux-tisserie Chicken
Enjoy!!
Brown Butter Mashed Cauliflower
Equipment
- Immersion Blender
Ingredients
- 6 fresh sage leaves
- olive oil
- 5 Tablespoons unsalted butter
- 6 Tablespoons heavy cream
- 5 Tablespoons unsweetened almond milk or milk of your choice
- 2 pounds cauliflower core removed and roughly cut into florets
- 1/8 teaspoon Himalayan pink sea salt
- 1/8 teaspoon black pepper
Instructions
Crispy Fried Sage
- Add 1/2-inch of olive oil to a medium saucepan and heat over medium-high heat. Add the sage leaves to the hot oil and fry for 10 to 20 seconds or until crispy,flipping over once.
- Remove the leaves and place on a paper towel-lined plate. Discard the oil.
Brown Butter
- Melt butter in a heavy-gauge saucepan with a light-colored bottom over medium heat.
- Gently simmer the butter until it turns light brown, about 4 to 5 minutes, swirling pan often.
- Remove from heat. Reserve 1 Tablespoon in a small bowl, set aside. Stir cream and milk into brown butter, scraping up any browned bits from the bottom of the pan. Set aside.
Steamed Cauliflower
- Place 1-inch of water in the bottom of a large pot. Place a strainer and then the cauliflower florets to the pot.
- Bring to a boil over high heat. Cover the pot and reduce heat slightly to a gentle boil. Cook for 15 to 20 minutes, until cauliflower is very tender. Drain the cauliflower and return to the same pot.
- Using an immersion blender or hand mixer, mash the cauliflower until broken apart.
- Add half of the butter-cream mixture and blend more. Add the remaining butter-cream mixture and blend until smooth and creamy. Season with salt and pepper.
To Serve
- Spoon cauliflower mash into a serving bowl and make swirls across the top.
- Drizzle the reserved brown butter over the top. Sprinkle with the fried sage and serve.
Notes
- If stored properly, mashed cauliflower should last for 3 to 5 days in the refrigerator. For longer storage, store in the freezer.
- To boil instead of steam: Add cauliflower to a pot of boiling water with enough water to submerge it. Cook the whole head of cauliflower for 15 minutes or florets for 3 to 5 minutes. Be careful not to over cook.
- 12 carbs – 5 fiber = 7 net carbs
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