Jalapeno Cauliflower Mash “Potatoes”
By: Toya. L
This creamy, low-carb side dish is made with a spicy twist! Made from tender cauliflower, it’s blended to a silky-smooth consistency with rich butter, fresh minced garlic, and one deseeded jalapeno. Which adds a zesty kick, perfectly balancing the mild cauliflower base. A sprinkle of parmesan cheese takes it to the next level, making it a flavorful alternative to traditional mashed potatoes. Perfect for spicing up your weeknight dinners.
This side dish is perfect for the holidays. You can enjoy your favorite mashed “potatoes” but without all the carbs. This will pair well with Turkey, or Air Fryer Garlic Parmesan Salmon – Healthy Low Carb or these delicious Crispy & Juicy Chicken Leg Quarters – Healthy Low Carb. They are a family favorite in my home. Another delicious cauliflower recipe is Delicious Loaded Cauliflower Recipe – Healthy Low Carb.
❤️What is there to love about Jalapeno Cauliflower Mashed Potatoes❤️
- Low-Carb Comfort Food: It delivers the creamy, satisfying texture of mashed potatoes without the carb overload, making it perfect for those watching their carbs or following a keto diet.
- Spicy Kick: The jalapeños add just the right amount of heat, elevating the dish with a bold and zesty flavor.
- Versatile Side Dish: It pairs beautifully with grilled meats, roasted chicken, or even vegetarian entrees, making it a crowd-pleaser at any meal.
- Healthy Yet Indulgent: Packed with nutrients from cauliflower, it’s a healthier alternative that doesn’t skimp on richness and flavor.
Jalapeno Cauliflower Mashed Potatoes Ingredients:
Jalapeno Cauliflower Mashed Potatoes Instructions:
- Boil the Cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and the garlic cloves, and cook until tender, about 7–10 minutes. Drain.
- Prepare the Jalapeño: In a small skillet add a jalapeno, add 1 tsp of olive oil, and roast 2-4 minutes on both sides. Remove the jalapeno and deseed. You can keep the seeds if you want your mashed cauliflower to be Spicer. Add in the salt, pepper, and garlic powder and mix with your hand mixer, or you can add to a blender if you prefer silkier.
- Blend the Cauliflower: Place the cooked cauliflower in a large bowl. Add the butter, parmesan cheese, the garlic and jalapeños. Blend until smooth. If you prefer a chunkier texture, use a potato masher instead.
- Serve: Transfer the mashed cauliflower to a serving dish. Garnish with freshly chopped parsley and a few extra jalapeño slices if desired.
Jalapeno Cauliflower “Mash “Potatoes”
Equipment
- 1 Large pot
- 1 skillet
Ingredients
- 1 pound Head of Cauliflower
- 2 Garlic cloves
- 1 Jalapeno
- 1 tsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Garlic powder
- 1/2 cup Parmesan cheese
- 2 Tbsp Butter
Instructions
- Boil the Cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and the garlic cloves, and cook until tender, about 7–10 minutes. Drain.
- Prepare the Jalapeño: In a small skillet add a jalapeno, add 1 tsp of olive oil, and roast 2-4 minutes on both sides. Remove the jalapeno and deseed. You can keep the seeds if you want your mashed cauliflower to be Spicer. Add in the salt, pepper, and garlic powder and mix with your hand mixer, or you can add to a blender if you prefer silkier.
- Blend the Cauliflower: Place the cooked cauliflower in a large bowl. Add the butter, parmesan cheese, the garlic and jalapeños. Blend until smooth. If you prefer a chunkier texture, use a potato masher instead.
- Serve: Transfer the mashed cauliflower to a serving dish. Garnish with freshly chopped parsley and a few extra jalapeño slices if desired.
Video
Nutrition
Tips for Jalapeno Cauliflower Mash “Potatoes”
- Drain excess moisture: After cooking the cauliflower, let it sit in a colander or pat it dry with paper towels. This prevents the mash from becoming watery.
- Control the Spice: Adjust the heat by removing or leaving the seeds and membranes of the jalapeños. For a milder flavor, sauté or roast the jalapeños to mellow their heat.
- Enhance with Cheese: Fold in shredded Parmesan, cheddar, or even cream cheese for extra richness and creaminess.
- Experiment with Seasonings: In addition to salt and pepper, try adding smoked paprika, cumin, or a dash of lime juice to complement the jalapeño’s flavor.
Flavor Variations:
- Cheesy Jalapeño Mash: Add shredded cheddar, Monterey Jack, or pepper jack cheese for a rich, gooey mash. Stir it in while the mash is still warm to let it melt perfectly.
- Smoky Chipotle: Swap fresh jalapeños for canned chipotle peppers in adobo sauce. Add a spoonful of the sauce for a smoky, slightly spicy twist.
- Garlic and Herb: Add roasted garlic cloves for sweetness and blend with fresh or dried herbs like parsley, thyme, or chives for an herby kick.
- Buffalo Style: Mix in a tablespoon of buffalo sauce or hot sauce for a tangy, spicy variation. Top with blue cheese crumbles for extra boldness.
- Creamy Ranch: Add a packet of ranch seasoning or mix in a dollop of ranch dressing for a cool, creamy flavor contrast to the heat of the jalapeños.
- Bacon Jalapeño Mash: Fold in crispy bacon bits for a smoky, savory boost. This combo is perfect for hearty dinners.
Storing, freezing, thawing, and reheating instructions:
Storing: In the Refrigerator: Store for up to 3–4 days. Place the cooled mash in an airtight container.
Freezing: Let the mash cool completely before freezing. Transfer to a freezer-safe airtight container or resealable bag. Flatten the bag for easy stacking. Label with the date. Freeze for up to 3 months.
Thawing: In the Refrigerator: Move the frozen mash to the fridge and let it thaw overnight for even defrosting. Use the microwave on a low power setting, stirring occasionally, until thawed.
Reheating: Stovetop: Warm over low to medium heat, stirring frequently. Transfer the thawed mash to a saucepan. For larger portions, reheat in a covered oven-safe dish at 350°F (175°C) for 15–20 minutes, stirring once halfway through.
Frequently Asked Questions:
- Is Jalapeño Cauliflower Mash spicy? The level of spice depends on how you prepare the jalapeños. Removing the seeds and membranes will significantly reduce the heat, while leaving them in or using extra jalapeños will give the mash a spicier kick.
- Can I make it dairy-free or vegan? Yes! Use plant-based butter and replace heavy cream with unsweetened almond milk, coconut milk, or oat milk. For extra creaminess, add a spoonful of dairy-free cream cheese.
- How do I keep the mash from being watery? Drain the cooked cauliflower thoroughly. Let it sit for a few minutes after steaming or boiling to release excess moisture. You can also press the cauliflower with a clean kitchen towel or squeeze it in a cheesecloth.
- Can I use frozen cauliflower? Yes, frozen cauliflower works great! Steam or microwave it according to package instructions, then follow the recipe. Just be sure to drain any excess water after cooking.
- Can I make it ahead of time? Yes! Jalapeño cauliflower mash can be made a day or two in advance. Store it in the fridge and reheat it gently on the stove or in the microwave, adding a splash of cream or broth to restore its texture.