Cauliflower Mashed Potatoes have been around for a while, and if you have yet to get on the bandwagon, I encourage you to try them! Cauliflower makes an excellent low carb substitute for starchy potatoes. Though we like mashed cauliflower so much that we usually serve both—cauliflower and mashed potatoes—at our holiday meals. In this version we are steam boiling the cauliflower first in salted water, then draining and mashing. While the cauliflower is cooking, we brown some butter on the side to get mashed with the cauliflower. Do you ever make brown butter? It’s easy to make and brings a warm, nutty, deeply buttery flavor to everything it touches. The addition of sour cream provides some tang and helps smooth out the mashed cauliflower. The result? Amazing! Seriously good. Like, I’ll pass on the potatoes, just give me some more of the mashed cauliflower good. Bring to a boil on high heat. Lower the heat to a simmer. Cover and let the cauliflower cook for 10-14 minutes, until very tender. Once the butter melts, it will begin to foam up a bit. When the foam subsides, look for amber colored bits forming at the bottom of the pan. When the butter begins to brown, smell it. It will have a lovely nutty aroma. When you can see lots of flecks of browned bits, and the melted butter smells wonderful, remove it from the heat and pour into a bowl (glass or metal). Butter can quickly go from browned to burnt, so keep an eye on it and work quickly when the butter starts to brown! (See our more detailed instructions on How to Brown Butter.) Add salt and pepper to taste. Top with chopped chives, green onions, or parsley to serve.
