Name: Brown Butter Mashed Cauliflower
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
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

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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.

A bowl of creamy brown butter mashed cauliflower with fried sage and olive oil drizzled on top

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!

Looking down on a bowl of creamy brown butter mashed cauliflower drizzled with olive oil and sprinkled with fried sage.

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.

Fresh sage leaves sizzling in olive oil.

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.

A chunk of butter melting in a saucepan.

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.

Cream and milk combined with the brown butter in a saucepan.

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.

Cauliflower florets in a green steamer basket inside of a large 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.

Steamed and drained cauliflower at the bottom of a large pot.

Using an immersion blender or hand mixer, mash the cauliflower until broken apart.

Blend the cauliflower with a stick blender until smooth.

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.

Mashed Cauliflower blended with the brown butter and cream mixture in a large pot.

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.

A white serving bowl with brown butter drizzled over mashed cauliflower and fried sage leaves.

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?

Enjoy!!

Brown Butter Mashed Cauliflower

Creamy Brown Butter Mashed Cauliflower with Fried Sage is the perfect side dish any night of the year!

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Course: Side Dish

Cuisine: American

Keyword: recipe, keto, cream, best, healthy, creamy, sage, butter, brown, blender, mixer, cauliflower

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: Servings

Calories: 263kcal

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

Nutrition