Cauliflower Mashed Potatoes for the Keto Diet

This recipe is from The Ketogenic Diet by Kristen Mancinelli MS, RD

Cauliflower is a magic vegetable. Before the diet, I’d never given it any thought. Although I knew it had super cancer-fighting nutrients, it just seemed…boring. Being on the ketogenic diet forced me to look for new sides to make with dinner, so one day I decided to give this a try.

I’d gotten the recipe for this silky, creamy dish from Devon Dionne of Open Sky Fitness in Los Angeles. Devon is a former professional dancer, a Certified Holistic Health Coach, and a GYROTONIC instructor.

• 1 head cauliflower
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon butter
• 2 tablespoons heavy cream
• 2 tablespoons unsweetened almond milk
• 1 teaspoon sea salt, or more as needed

Break the cauliflower into florets and steam or briefly boil until soft. Heat olive oil in a skillet and add chopped rosemary, cooking 1–2 minutes; then add butter and melt, and add cauliflower to pan to coat with seasoning. Cook 1 minute more, then mash cauliflower with a potato masher in the pan.

Pour contents of pan into blender, add heavy cream and almond milk while blending. The mixture will be creamy on the bottom and chunkier on top, so it’s best to stop the blender and mix with a spoon once or twice. If you make sure to do this and it’s still too chunky you can add more cream or almond milk, but if you add too much it will be runny. Add salt while processing, to taste.

Devon says she brings this mash to holiday parties “and guests don’t even notice the difference. They only compliment on how light, fluffy, and delicious the ‘potatoes’ taste.” Ha!

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