Before I get to the (awesome) recipe, just a few quick updates regarding IBIH.
First, I appreciate your patience as we waded through a lot of performance issues in the past few weeks. Pinterest wasn’t working, the site was crashing pretty much daily for hours at a time, and a few other issues were going on behind the scenes that were driving me (and you) crazy.
I’m happy to report that I finally hired a professional (Robin from GritsDesign.com) to manage the technical side of things, and she has been doing a fantastic job so far!
Pinterest is working again (you can find the sharing buttons at the top and bottom of each post), and the site hasn’t crashed in days – thanks to Robin switching me from Inmotion Hosting to the far cheaper and more efficient Orange Geek.
I’m hoping that this will mark the end of the annoying issues we’ve been having – making my life, and yours when you’re here on IBIH, much easier. If you DO experience any issues, please let me know ASAP so we can address them immediately and get things back to running smoothly!
In other news, if you’ve been following along on the Facebook page, you know that I decided to try dairy free for awhile to see if it would break through the plateau I’ve been stuck in. After 2 weeks dairy free and no significant change in my weight loss pattern, I decided it just wasn’t worth it.
So while I’m cutting back on the amount of dairy overall, I have started adding it back into my diet in the form of cream in my coffee again (you have no idea how good that first sip was), as well as some cheese occasionally. The first morning after I started eating dairy again I was down 2 lbs – it was a nice bonus and validated that for me personally, cutting out dairy is not the key to weight loss while on keto.
Some of you don’t have the option of just eating dairy because you feel like it. It’s for you guys that I will continue to post more dairy free and low carb recipes moving forward.
While I was on my dairy hiatus, I really missed eating all of my yummy cauliflower puree recipes (Better than Potatoes, Bacon and Smoked Gouda, Pepperoni Pizza, and Jalapeno Popper specifically.) I realized that every single one of them contained dairy – and lots of it.
So I made it my mission to create a luscious cauliflower puree recipe that would be not only low carb, but also dairy free. Even I was skeptical that I could pull it off, and I wracked my brain for days thinking about my options. I wanted it silky and rich like the versions with butter, cheese and cream, but couldn’t think of a substance that would give that to me without strange side effects. Coconut oil leaves a distinct flavor that I didn’t want, avocados would turn it an unappetizing green color, etc.
Finally, I hit on an idea that I thought might work, but I really wasn’t sure. Mayonnaise. I know, right? It’s weird to think about using it in this application – and yet not really. It’s creamy and rich, so in theory I hoped it would give me the silky texture I was looking for.
Well IT DID! I’m not going to go overboard and claim that it’s better than my other cauliflower puree recipes, but it will definitely hold it’s own. I added the mayonnaise and garlic while cooking the cauliflower to mellow it out, then the chives and hint of lemon got thrown in at the end to cut through the richness and add a lively, fresh element.
I loved it – and I’ll make it again even though I don’t have to now that I’m back on dairy. It’s different from my other keto friendly cauliflower mash recipes – but in its own way, just as delicious!
For those of you that gaze longingly at the photos of my other cauliflower mash recipes, but never try them due to the dairy factor, this will be game changing. Rejoice my lactose challenged friends – silky and delicious cauliflower puree is back on the menu!
Garlic & Chive Cauliflower Mash – Low Carb & Dairy Free
- Yield: Approximately 2 cups 1x
Print Recipe
Pin RecipeDescription
A luscious and satisfying cauliflower puree recipe that is low carb AND dairy free!
Ingredients
- 4 cups cauliflower florets
- 1/3 cup mayonnaise
- 1 clove garlic, peeled
- 1 Tbsp water
- 1/2 tsp Kosher salt
- 1/8 tsp black pepper
- 1/4 tsp lemon juice
- 1/2 tsp lemon (or lime) zest
- 1 Tbsp fresh chives, chopped
Instructions
- 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.
- Category: Side Dish
Nutrition
- Serving Size: 1/2 cup
- Calories: 178
- Fat: 18g
- Carbohydrates: 3g net
- Protein: 2g
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Looking for more delicious Atkins and keto friendly recipes? Download your copy of the IBIH Spring 2014 Ezine to get five fantastic new side dish recipes, along with 20+ other low carb and gluten free recipes for Spring!
Kitty Johnson says
June 3, 2019 at 2:11 pmI didn’t add the chives because, eww. Garlic powder instead of fresh. This is SO good! I strongly dislike the keto fauxtatos/mac & cheese. Just call it what it is. This, however, was actually REALLY close to garlic mashed potatoes. Puree is definitely the way to eat cooked cauliflower. Thanks so much for the great recipe!
★★★★★
Jen says
February 14, 2019 at 12:44 pmThanks for posting this, I was looking for a cauliflower mash without dairy. This was great! Followed the recipe exactly and didn’t need any changes. Went really great with a keto meatloaf.
★★★★★
Frankie D. says
January 8, 2019 at 9:21 pmWe made this over the weekend to freeze ahead as part if the SCKC. We had a slight issue with the consistency so we added bone broth to get it smooth. Another wonderfully satisfying recipe!! Thank you!!
★★★★★
Lauren says
November 27, 2018 at 7:50 amThis looks great and I plan to make it. Just a FYI – earth balance is an amazing dairy free butter substitute. Also, I like to avoid microwaving so I’ll be steaming instead. Thanks!
Sue says
January 15, 2017 at 10:20 pmHow would you cook the cauliflower without a microwave? Stream it them add the mayonnaise and other ingredients?
Looking forward to trying this tumors!
Thanks!
Susan says
March 15, 2017 at 6:50 pmThis is fantastic!! Cooked just as directed…who would know that it is dairy free?? Clever you!
Thanks for a great recipe.
★★★★★
Emily Lopez says
November 21, 2016 at 5:40 pmI’m recent dairy free and it’s coming up on Thanksgiving and I’d like to try this out!!! I’m going to use cauliflower crumbles, would it measure out the same? I need to make enough for about 6 people. Any suggestions would be appreciated! :)
Mellissa Sevigny says
November 22, 2016 at 9:37 amShould be about the same Emily!
Laura says
July 19, 2015 at 12:31 pmPlease notify me of new posts!
Janelle says
May 28, 2014 at 7:51 pmThis was soooo good! I was apprehensive about the mayo at first, but it all came together perfectly!
Common Sense says
May 8, 2014 at 3:09 pm“avocados would turn it an unappetizing green color, etc.”
What’s wrong with green? I’ve used orange, green and purple cauliflower, they not only make things more interesting, they have additional vitamins too.
I’ve learned to like a lot of foods (cauliflower and coconut) that I never liked before because of keto, but mayonnaise will never be one of them. Fortunately, dairy, except for milk, is not an issue for me.
Liza says
April 26, 2014 at 1:35 pmI just tried your recipe last night. My family loved it!!! Thank you so much!
Cyntha says
April 26, 2014 at 9:06 amThank you! Looking forward to trying this! I’m not convinced about the no dairy other, except for planning a trial due to some psoriasis issues.
Terri says
April 25, 2014 at 11:09 pmHad to laugh at the grit comparison! I have trimmed, peeled, used only crowns, food processed into oblivion many heads of cauliflower and they are still grainy! Delicious recipes, but not the creamy potato’s of my yesterday’s!. Sigh ..any chance you could show a video of your prep sometime? Thinking maybe some 1/2 & 1/2 & sugar substitute would be cream of wheat like??
So glad your back, felt like I lost a BFF when your 12 week menu ended! Pitiful as potato dreams, I am! :) Thanks for the Spring ezine recipes, those cupcake recipes saved my Easter!
Mellissa Sevigny says
April 26, 2014 at 9:23 amHi Terri! Maybe if you cooked it longer? I’ve had heads that wouldn’t get smooth no matter what, but usually they puree ok. Maybe it’s the variety that your store is getting – I wonder if that could make a difference though I really have no idea! I would love to do some tutorial videos – have to get a lighting set up that will work in my poorly lit kitchen first though! Someday! Even though they were a lot of work, I’m kind of missing doing the keto plans too – considering starting them up again weekly soon if there is enough interest! I’ll put you in the “yes please” column! :)
Tyffany says
April 24, 2014 at 2:31 pmAll of your cauliflower recipes have been winners with my family, so I’ll definitely be trying this one. I never cease to be amazed at the versatility of cauliflower as a starch substitute on a low carb diet. I was pureeing it for one of your other recipes one night and thought, hey, this almost looks and tastes like grits. I am a southerner who misses her grits! So I tried it with a little extra butter and cream and it was great in a shrimp and grits recipe.
(P.S., I think you left the garlic out of the instructions for this recipe.)
Mellissa Sevigny says
April 24, 2014 at 9:17 pmThanks so much Tyffany and you were right, I forgot the garlic! Thanks for letting me know, I added it to the instructions! I want to make a shrimp and grits recipe to post here that is based on a recipe a friend of ours made for us in Savannah recently – good to know the cauliflower works well as a grits substitute!!