Purple Cauliflower Mash With Roasted Spiced Cauliflower
A vibrant low carb side dish, Purple Cauliflower Mash With Roasted Spiced Cauliflower is a lighter option than your everyday mashed potatoes. Its colorful hue with roasted cauliflower and cilantro on top will be a popular choice at dinner parties or for the family.
Cut cauliflower florets into small bite-size pieces. Toss with 3 tablespoons of olive oil, smoked paprika, garlic powder, and ¼ tsp Kosher salt. Add to a baking sheet and bake for 12 minutes, making sure to flip the florets halfway.
Steamed Purple Cauliflower Mash
Using a paring knife, take the cauliflower apart into florets.
In a large pot or pan, add water up to the steamer basket fitted over it. Bring water to a boil. Add the cauliflower florets into the steamer basket.
Cover the steamer basket with a lid. Lower the temperature and bring water to a simmer and cook, covered, for 10 to 15 minutes or until cauliflower is fork-tender. TIP: make sure the water isn't touching the cauliflower, it will make the cauliflower watery, which you don't want.
In a food processor, add the cauliflower, 3 tablespoons of butter, salt, and cream cheese.
Puree for a few minutes on high, until smooth. Scrape the sides as needed and finish blending until fully pureed. Add the parmesan cheese and blend to combine. Adjust salt to taste.
Plate the cauliflower mash in a bowl, arrange roasted cauliflower on top, and sprinkle with cilantro. Add extra butter pieces, serve hot and enjoy.
Notes
Make ahead: Separate the florets away from the cauliflower head days before making this recipe. Then you can make the mash and keep it in your fridge for a few days or even freeze it.Freezing: Freeze the mash before adding the cream cheese. The texture just won’t be the same once it thaws because dairy just isn’t great at freezing. Instead, make the mash without the cream cheese and freeze in a ziploc bag.