Garlic and Chive Cauliflower Mash – Low Carb and Dairy Free
A luscious and satisfying cauliflower puree recipe that is low carb AND dairy free!
A luscious and satisfying cauliflower puree recipe that is low carb AND dairy free!
- Carbohydrate 15.6773707320628 g
- Cholesterol 14.0000000118349 mg
- Fat 13.3982650111248 g
- Fiber 5.48789583159896 g
- Protein 4.68919479187052 g
- Saturated Fat 2.0367600016907 g
- Serving Size 1 1 cup (267g)
- Sodium 686.092827352834 mg
- Sugar 10.1894749004638 g
- Trans Fat 11.2313400094341 g
- Calories 191 calories
Step-by-step
- Combine the cauliflower, mayonnaise, garlic, water, salt and pepper in a large microwave safe bowl, stirring to coat.
- Microwave on high for 12-15 minutes (or longer), until completely softened.
- Add the cooked mixture to a magic bullet or food processor and puree until smooth.
- Add the lemon juice, zest and chives and pulse until combined.
- Serve warm.
Traditional potato puree relies on heavy cream and butter to achieve silkiness, whereas this vegetable-based alternative uses mayonnaise for emulsification and richness. Emulsified oil and egg yolk coat the vegetable fibers differently than dairy fats do, yielding a glossy texture without the need for simmering milk. Microwaving the florets with a measured tablespoon of water traps steam inside the bowl, softening the cellular walls efficiently within twelve to fifteen minutes.
Mayonnaise substitutes can alter the chemical balance of the final puree significantly. Swapping standard mayo for Greek yogurt changes the acidity and fat content, resulting in a thinner, sharper mash that may require extra oil to compensate for lost viscosity. Vegan mayonnaise works equally well because its plant-based fats emulsify under blending just like traditional versions do, maintaining the required density.
Pureeing demands a food processor or a high-powered personal blender like a Magic Bullet rather than a standard hand masher. Stalks contain stubborn fibers that resist manual pressure, so blades running at high speed are necessary to shear the vegetable into a uniform paste. Adding the lemon juice, zest, and chopped chives at the very end prevents the delicate herbal aromatics from bruising and turning bitter during the heavy processing stage.
Pair this savory side dish with seared proteins like grilled salmon or roasted chicken thighs, whose rendered fats contrast nicely with the bright citrus notes and sharp garlic. Leftovers keep in an airtight container in the refrigerator for up to three days, though the garlic flavor will intensify as it sits. Reheat gentle portions on medium power in the microwave, stirring halfway through to distribute the heat evenly.
