If you love Boursin cheese, then you'll love these low-carb and keto cauliflower mashed potatoes, which are deliciously creamy and full of flavor!
Not yet sold on mashed cauliflower? Then, you need to try this Boursin cauliflower mash! It's so creamy, smooth, and full of cheesy, garlic-herb flavor that you won't go missing regular mashed potatoes.
My husband, who doesn't even like regular mashed potatoes, said he "really liked" this Boursin cauliflower mash. But, he, much like me, LOVES Boursin. If you haven't checked, we got some other yummy Boursin recipes including creamy mushroom soup, Boursin and prosciutto stuffed mushrooms and Boursin stuffed celery. And, no, we don't engage in any brand sponsorships or partnerships,
Plus, this Boursin mashed cauliflower takes only 15 minutes to make, and it's practically foolproof. Simply remove the stem and cut the cauliflower into small florets and boil for 10 minutes. Then, place the soft florets into a food processor or blender along with some salt and Boursin and blend until smooth. Easy peasy!
Not only is this Boursin cauliflower mash low in carbs (5 grams of net carbs per serving), it's quite filling due to the higher level of fat in Boursin cheese. Just be sure to pace yourself, so you don't become too full.
These keto cauliflower mashed potatoes are a perfect side dish for Thanksgiving, Christmas dinner, or most any fall or winter dinner dish. I need to have them with certain dishes like meatloaf, pot roast, turkey, or ham — otherwise those dishes just aren't the same without them.
Ingredients
Only three ingredients in this yummy side dish: cauliflower, Boursin cheese and salt!
Cauliflower: We use a medium head of organic cauliflower for this recipe. Since this recipe calls for cauliflower florets, you'll remove the stem and cut the cauliflower into smaller florets. Trim the stem on the florets as much as possible as the stems can cause graininess. We prefer to use fresh cauliflower, but you could use frozen if need be. Just be sure to steam or boil the cauliflower until completely soft (about 10 minutes for each), so it pulses to a smooth and soft consistency.
Boursin Garlic & Fine Herb Gournay Cheese: Our favorite type of Boursin cheese! Our recipe calls for 3.5 ounces of Boursin cheese in this recipe (as we're careful about our fat intake), but you can add more to taste. Before adding more cheese, be sure to season with salt as that can make a big difference in the taste. We also add a small dollop of Boursin on the top of each mash, too.
Salt: Salt is a must since cauliflower can be quite bland. We generously salt the water for boiling. When blending all the ingredients together, we start with a half teaspoon of salt, then add more to taste. It's important to get the salt just right. You can also add freshly cracked black pepper, too (as we've done in the photo).
How to make
STEP 1: BOIL: Remove cauliflower stem and cut head into smaller florets (as seen above). In a medium-size pot, add a couple cups of water (just enough to cover florets). Bring to a boil and generously season water with salt. Add florets, and turn heat down to medium. After 10 minutes, remove from heat. Alternatively, you may steam the florets in the microwave. Simply place florets in a larger bowl with about ¼ cup of water. Cover with Saran wrap and heat on high for about 10 minutes.
STEP 2: BLEND & FINISH: After cauliflower is done boiling, drain well in a colander. Then, place florets in a food processor or blender along with Boursin cheese and salt. Pulse until smooth. Taste to determine whether more salt is needed. Serve immediately and enjoy!
Recipe FAQ
Boursin is a gounay cheese that is creamy and slightly crumbly and flavored with herbs and other ingredients. It's typically used as a spread on crackers, bread or vegetables. The ingredients in the garlic and fine herb blend include pasteurized cultured milk and cream, garlic, salt, white pepper, parsley and chives. There is 1 gram of net carbs in every two tablespoons of the garlic and fine herb blend.
Yes, you may use frozen cauliflower (either florets or riced cauliflower) in this recipe. You'll likely need two bags to match the weight of one head of cauliflower (after stems removed, our florets weighed about one and a half pounds). As mentioned, you can either boil or heat the cauliflower in microwave. If you heat in the microwave, do so until they are super soft, about 10 minutes. The softer the better.
You can store in the fridge, covered, for up to 3 days.
Related Recipes
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Boursin Mashed Cauliflower
Ingredients
- 1 medium-size cauliflower head, stem removed, cut into smaller florets with minimal stems (1 head is about a pound and a half after removing stems)
- 3.5 ounces Boursin Garlic & Fine Herbs Gournay Cheese
- ½ teaspoon salt (to start, add more to taste)
Instructions
- Prepare the cauliflower: Remove the stem and cut the cauliflower into smaller florets. Trim the stem on the florets as much as possible (stems can cause graininess). In a medium-size pot, add a couple cups of water (just enough to cover florets). Bring to a boil and generously season water with salt. Add florets and turn heat down to medium. After 10 minutes, remove from heat.
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