Tasty keto cauliflower mashed potatoes and gravy you are going to fall in love with!
An easy low carb mashed cauliflower that everyone loves even if they don’t follow a ketogenic diet.
I have been craving some good mashed potatoes but that’s a NO NO on keto.
So I came up with this amazing and delicious keto cauliflower mashed potatoes and gravy.
This recipe was super easy to make and the taste is so delicious.
I really took away my craving for mashed potatoes and gravy.
If you want to make this recipe even easier you can skip making the gravy and top your keto cauliflower mashed potatoes with butter, shredded cheese and / or bacon.
No matter what topping you use for your low carb cauliflower mashed potatoes you will love the taste.
This is a great keto side dish for any meal including keto chicken tenders or to serve with keto Hawaiian rolls for Thanksgiving Dinner, Christmas Dinner or weeknight dinner.
Are you ready to learn how to make keto cauliflower mashed potatoes and gravy?
Follow the step by step instructions for the BEST keto cauliflower mashed potatoes!
How to make keto cauliflower mashed potatoes
The first step in this recipe is to make the gravy. I choose beef ribs that have enough collagen and provide the consistency that the sauce needs, for it, in a pot over medium heat place the oil and when it’s hot add the finely chopped onion, garlic and sauté, when the onion is tender,
incorporate the ribs and brown on all sides. Cover with water and cook over medium heat until the sauce begins to dry.
Remove the ribs with tongs, you can reserve them for another dish.
Let the sauce dry over low heat, when it has been reduced enough, turn off the heat and let it rest for a few minutes.
Pour the sauce into the blender with the sour cream, salt, and pepper to taste. Save for the cauliflower mash.
Heat water in a medium saucepan until boiling bubbly, add salt and cauliflower pieces; cook for 15 minutes over high heat or until cauliflower is really tender.
When the cauliflower is soft, remove from heat.
Strain the cauliflower and place in the food processor and mash until completely smooth.
Pour the cauliflower purée into a bowl and add the butter, cream cheese, and garlic powder.
Using a spoon, stir well until all ingredients are perfectly integrated.
Serve the puree in a bowl and let stand, sprinkle with gravy and enjoy.
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Instructions
- The first step in this recipe is to make the gravy. I choose beef ribs that have enough collagen and provide the consistency that the sauce needs, for it, in a pot over medium heat place the oil and when it’s hot add the finely chopped onion, garlic and sauté, when the onion is tender, incorporate the ribs and brown on all sides. Cover with water and cook over medium heat until the sauce begins to dry.
- Remove the ribs with tongs, you can reserve them for another dish. Let the sauce dry over low heat, when it has been reduced enough, turn off the heat and let it rest for a few minutes. Pour the sauce into the blender with the sour cream, salt, and pepper to taste. Save for the mash.
- Heat water in a medium saucepan until boiling bubbly, add salt and cauliflower pieces; cook for 15 minutes over high heat or until cauliflower is really tender. When the cauliflower is soft, remove from heat.
- Strain the cauliflower and place in the food processor and mash until completely smooth. Pour the cauliflower purée into a bowl and add the butter, cream cheese, and garlic powder. Using a spoon, stir well until all ingredients are perfectly integrated.
- Serve the puree in a bowl and let stand, sprinkle with gravy and enjoy.
Recipe Notes
Servings: 6
Preparation time: 10 minutes
Cooking time: 40 minutes
Nutrition Facts Servings: 6 Amount per serving Calories 181 % Daily Value* Total Fat 16.3g 21% Saturated Fat 6.8g 34% Cholesterol 25mg 8% Sodium 94mg 4% Total Carbohydrate 7.7g 3% Dietary Fiber 2.8g 10% Total Sugars 3.2g Protein 3g Vitamin D 4mcg 20% Calcium 41mg 3% Iron 1mg 3% Potassium 342mg
