Ricotta Cauliflower Mash with Cremini Mushroom Gravy

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This Low Carb Cauliflower Mash made with ricotta is the only recipe Ive ever tried that truly made me forget about classic mashed potatoes.

If you want to stay low carb and still enjoy some creamy comforting deliciousness than this Mashed Cauliflower is the perfect recipe

Tips for Perfectly Cooked Cauliflower Mash

There is a lot of debate on the best way to cook cauliflower for recipes. Because cauliflower has a high water content it can make recipes soupy and watery. You can roast cauliflower but I find that it dries out and becomes crunchy and fibrous.

That’s great for Cauliflower Mac n Cheese Recipes but not what you want for a creamy cauliflower mash. If you’re able to steam your cauliflower that’s probably your best method. It will give you tender soft cauliflower but not add too much moisture to your recipe.

A trick I’ve picked up when cooking cauliflower is to leave the head of cauliflower in large pieces or even cook whole. I boiled my cauliflower but quartered it to fit in my pot instead of cutting it down into small florets.

This prevents the cauliflower from becoming waterlogged. Once the cauliflower is fork tender remove it from the pot then be sure to drain for 5-10 minutes even patting dry to remove excess moisture.

Why adding Ricotta Makes this Recipe the Best

Most mashed cauliflower recipes you will find use a mixture of cream cheese and heavy cream. I elected to use whole milk ricotta instead because of its light creamy texture.

Ricotta cheese doesn’t have a lot of flavor on its own but adds velvety smooth texture to any recipe. It’s actually my secret ingredient in my Italian Meatloaf Recipe for amazing melt in your mouth meatloaf.

If you don’t have ricotta on hand softened cream cheese will work but I find the texture of the ricotta fat superior. I hope you give it a try and let me know what you think.

Ingredient List

• 2 heads Cauliflower about 8-10 Cups (leave in large pieces)
• 1/4 cup Butter 1/2 Stick
• 4 oz Ricotta Cheese
• 3 tsp Real Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp White Pepper

Cooking Instructions

• Quarter 2 heads of cauliflower and place in a pot, fill with just enough water to cover then add 2 tsp of real salt and bring to a boil.
• Cook cauliflower until fork tender, about 15 minutes then drain for 10 minutes until completely dry. Pat dry if needed.
• Place cauliflower back into pot along with remaining ingredients. Then begin mashing cauliflower using a stick blender. Purée until smooth.
• Let cool for 5 minutes before serving. If mash is not thick enough add a few tablespoons of grated Parmesan or shredded mozzarella.
  

Cremini Mushroom Gravy

Ingredients

• 1/2 cup Diced Onion
• 1/2 cup Diced Cremini Mushrooms
• 1/2 cup Diced Celery
• 1/4 cup Diced Carrots
• 1 Qt Turkey Stock
• 4 oz Cream Cheese
• 2 tbsp Butter
• 1 tbsp Unflavored Gelatin Powder
• 1/2 tsp White Pepper
• 1/2 tsp real Salt
• 1/2 tsp Thyme

INSTRUCTIONS:

• Dice carrots, onion, celery and mushrooms then add to a saucepan along with butter. Simmer on medium low stirring frequently caramelizing the veggies until soft. About 15-20 minutes 
• Next add half of the turkey stock and seasoning continuing to simmer for 10 more minutes 
• Add remaining turkey stock along with cubed softened cream cheese. Using a stick blender purée the gravy until completely smooth. About 2 minutes. 
• Finally whisk in gelatin and stir for 10 minutes then remove from heat. Let cool for 10-15 Minutes before serving.

More Low Carb Holiday Sides

• Jalapeno Cranberry Sauce Cream
• Chipped Beef Green Bean Casserole
• Sausage Green Bean Casserole
• Cauliflower Mushroom Risotto
• Cauliflower Mac & Cheese

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