Ingredients
-
1 large head cauliflower (about 2 1/2 lb whole), cut into florets (about 900 g, 8 cups); two 16-oz bags frozen florets work too
-
3 garlic cloves, peeled and smashed
-
3 tablespoons (42 g) unsalted butter
-
16 fresh sage leaves (about 4 g)
-
1/2 teaspoon fine salt, divided
-
1/4 cup (25 g) finely grated parmesan
-
1/4 teaspoon black pepper
-
Pinch of ground nutmeg
Allergens Contains: Milk (butter, parmesan).
Instructions
-
1
Set a steamer basket in a large pot over 1 inch of water and bring to a boil. Steam the cauliflower and garlic, covered, 12 to 15 minutes, until a knife slides through the thickest stems with no resistance. Tip into a colander and let it steam off for 5 minutes; this is what keeps the mash from turning soupy.
-
2
Pour out the water and dry the pot. Melt the butter over medium heat and cook, swirling, 3 to 4 minutes, until it foams, turns golden brown and smells nutty, with brown flecks on the bottom. Add the sage leaves in one layer and fry 30 to 60 seconds, until they darken slightly and turn crisp. Lift them onto a paper towel and sprinkle with a pinch of the salt.
-
3
Pour about 1 tablespoon of the brown butter into a small dish and set aside. Return the cauliflower and garlic to the pot and mash with a potato masher for a rustic texture, or use an immersion blender for a smooth one, 1 to 2 minutes. Stir in the parmesan, remaining salt, pepper and nutmeg.
-
4
Taste and adjust the pepper. Spoon into a serving bowl, make a few swirls with the back of the spoon, drizzle with the reserved brown butter and crumble the crispy sage over the top.
Meal Prep Tip
Make the mash up to 3 days ahead and reheat it covered in a 350°F oven for 20 minutes, or on the stove with a splash of water. Fry the sage the day you serve, since it softens in the fridge.
Storage & Food Safety
Refrigerate at 40°F or below within 2 hours of cooking (1 hour above 90°F) and eat within 4 days; reheat to 165°F. On a holiday buffet, put out a small bowl and refill it warm from the stove instead of leaving the whole batch out. Soft and nut-free, it suits young children; serve it warm, not hot.
Make It Yours
Dairy-free
Use 3 tablespoons olive oil instead of butter and skip the parmesan; toast the garlic in the oil for flavor. Saturated fat falls to about 2 g, protein to just under 5 g, and you lose the nutty brown-butter taste.
If you don't like cauliflower
Steam 8 oz peeled, cubed Yukon Gold potatoes with the cauliflower for a half-and-half mash. Adds about 10 g net carbs per serving, to roughly 17 g, above our low-carb target but still far below a cup of classic mashed potatoes.
Heartier
Stir in 1/2 cup plain 2% Greek yogurt with the parmesan. Adds about 3 g protein and 25 calories per serving, plus a pleasant tang.
Lower-sodium
Leave out the salt except the pinch on the sage and let the parmesan season it. Saves about 270 mg per serving, to roughly 180 mg.
Vegetarian
Traditional Parmigiano-Reggiano is made with animal rennet; use a vegetarian hard cheese, such as BelGioioso Vegetarian Parmesan. Nutrition is about the same.
Budget or pantry-only
Two 16-oz bags of frozen cauliflower florets work. Steam them 8 to 10 minutes and press out extra water in the colander, since frozen cauliflower holds more. Nutrition is about the same.
Nutrition
Per serving (about 1 cup, 245 g) — estimate.
Calories
160
Net Carbs
7g
Total Carbs
12g
Fiber
5g
Total Sugars
4g
Added Sugars
0g
Protein
7g
Fat
11g
Saturated Fat
7g
Sodium
450mg
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
SideLow-CarbHolidayCauliflowerOne-PotBrown Butter
