A sophisticated and fluffy mashed cauliflower, perfect to serve with roast chicken, a Thanksgiving turkey, or any other roasted or grilled meat. Great for low carb diets.
Have you ever had celeraic or celery root? I’m going to bet that many of you haven’t. I hadn’t until around 15 years ago. That was before I started my low carb journey and a time when I took extreme pride in my mashed potatoes. I wanted those potatoes to be the best thing on the table and often made them with goat cheese and chives, mashed parsnips, and sometimes roasted garlic and sharp cheddar.
One year, while grocery shopping, I spied an ugly, gnarled, brown root with celery growing out of it’s top – celery root (celeriac). An avid watcher of the Food TV Network at the time, I knew that chefs were serving pureed celeriac with their roasted meats. I brought the celery root home and mashed it together with the potatoes. Wow! I was impressed.
The celery root lent a mild-sweet-celery flavor with a very faint under-currant of spice – thoroughly sophisticated. (Here’s a nice recipe for celery root puree from Epicurious) Celery root, or celeriac, tastes similar to a potato but with a slight celery flavor.
Now let’s talk about one of my favorite low carb vegetables, cauliflower.
Over the years I’ve heard people complain that they don’t like using cauliflower as a low carb mashed potato substitute. I would argue that it does, in fact, make a great sub and can be “doctored-up” many ways. I doubt there are few who could resist cauliflower fritters, a nice serving of loaded mashed cauliflower, or my all-time favorite cream of celery soup that uses pureed cauliflower as its creamy base!
For a fluffy mashed cauliflower, steam – don’t boil!
I think the trick for a great cauliflower mash is in the cooking. I never boil my cauliflower for faux mashed potatoes. Instead, I steam it. To save time, I steam many of my vegetables in the microwave, but you can do it on the stove if you prefer. I know, some people are gonna hate on the microwave… I am unapologetic. Steaming the cauliflower produces fluffy mashed cauliflower.
Now, if you are particularly sensitive to the taste of cauliflower, by all means boil it. The boiling will remove some of the stronger cauliflower flavor, BUT make sure to squeeze out some of the water before you puree it in your food processor. This helps make the mashed cauliflower thicker – and no one is a fan of watery or gloppy cauliflower mash!
Celeraic (celery root) is something all together different than cauliflower. It is a root instead of a cruciferous vegetable and needs to be boiled until tender for this recipe. When cooked, it has a bit of a starchy mouth-feel which improves the texture of mashed cauliflower. It also adds a beautiful sophisticated flavor to the mash, which is altogether yummy!
If you want to treat your family to something a little more fancy next time you serve roast chicken, roast beef, or even your Thanksgiving turkey, consider trying mashed cauliflower with celery root.
This recipe for Mashed Cauliflower withe Celery Root is 5 net carbs per serving.
(or 3 net carbs to serve 6)
- 1 pound cauliflower florets
- 1 small celeriac peeled and cubed (8-10 oz)
- 1 large garlic clove peeled and sliced
- 1/3 cup heavy cream
- 1/2 stick butter (4 oz)
- salt and pepper to taste
- 1 tablespoon snipped chives optional
- sub buttermilk or sour cream for heavy cream
- add the zest of 1 lemon
- top with chives or green onion
- top with chopped parsley
- top with bacon
- top with a nice sharp cheddar
- Celeriac: Cut off the top and bottom of the celeric. Then, with a sharp knife and working from top to bottom, peel the root as if you would supreme a grapefruit (see post for video link). Cut the celeriac into 1/2 inch dice, place into a pot with the sliced garlic and cover with water. Bring up to a boil and cook the celeriac until tender and easily pierced with a fork. Drain.
- Cauliflower: Cut the cauliflower into florets and place into a microwavable bowl. Add 2 tablespoons of water, cover, and cook at high power 5-8 minutes or until the cauliflower is tender and easily pierced with a fork. Drain.
- Puree: Place both the cauliflower and celeraic (with garlic) into a food processor and pulse to break up the pieces. Add the heavy cream and puree until smooth. Add the butter and mix again. Add salt and pepper to taste. Either mix the chives into the mash or save to garnish the top.)
- Serve: Garnish with chives or a little chopped parsley.
This cauliflower mash is just as good reheated and served the next day.
Nutritional Info for 6 servings: Calories: 105, Fat: 9, Total Carbs: 6, Fiber: 3, Protein: 2, TOTAL CARBS: 3