Jalapeno Cauliflower "Mash "Potatoes"
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.
Equipment
- 1 Large pot
- 1 skillet
- 1 Large mixing bowl
- 1 Measuring cups and spoons
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.