Brown Butter and Sage Fluffy Mashed Cauliflower Recipe

Introduction

This Brown Butter and Sage Fluffy Mashed Cauliflower is a delicious, low-carb alternative to traditional mashed potatoes. Silky cream cheese blended with tender cauliflower, topped with fragrant brown butter and sage, creates a comforting and flavorful side dish perfect for any meal.

Ingredients

• 1 head cauliflower
• Salt, to taste
• 4 tablespoons cream cheese
• 1 teaspoon fresh sage, chopped
• 4 tablespoons unsalted butter

Instructions

1. Step 1: Bring a large pot of water to a boil.
2. Step 2: Cut the cauliflower into golf ball-sized chunks, removing the tough inner stems.
3. Step 3: Add a pinch of salt and the cauliflower pieces to the boiling water. Cook for 6 to 10 minutes, or until the cauliflower is fork-tender.
4. Step 4: Working in batches, transfer the cooked cauliflower to a clean dishcloth or cheesecloth and wring out as much moisture as possible.
5. Step 5: Place the cauliflower and cream cheese into a food processor.
6. Step 6: Puree the mixture until smooth and creamy. Cover to keep warm and set aside.
7. Step 7: Chop the fresh sage finely.
8. Step 8: In a pan over low to medium heat, melt the unsalted butter. Once melted, add the chopped sage.
9. Step 9: Continue cooking the butter and sage. The butter will bubble at first, then begin to darken after about 5 minutes.
10. Step 10: When small dark bits form and the butter turns the color of light caramel, remove the pan from heat.
11. Step 11: Pour the brown butter and sage over the mashed cauliflower just before serving. Stir gently to combine and enjoy.

Tips & Variations

• For extra richness, add a splash of heavy cream or a sprinkle of grated Parmesan cheese to the cauliflower puree.
• Try swapping fresh sage for thyme or rosemary for a different herbal aroma.
• To make this dish vegan, substitute the cream cheese and butter with plant-based alternatives.
• Make sure to wring out the cauliflower well to avoid watery mash.

Storage

Store leftover mashed cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore creaminess if needed. Brown butter sage sauce is best prepared fresh but can be reheated separately and poured over reheated mash.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but be sure to thaw and drain it well before cooking to prevent excess moisture in the mash.

How do I know when the brown butter is ready?

The butter is ready when it turns a golden caramel color and small brown bits form at the bottom of the pan. It should smell nutty but not burnt. Remove from heat immediately to prevent burning.

Brown Butter and Sage Fluffy Mashed Cauliflower Recipe

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★★★★★

4.6 from 98 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Brown Butter and Sage Fluffy Mashed Cauliflower recipe offers a rich, creamy, and flavorful low-carb alternative to traditional mashed potatoes. The cauliflower is cooked until tender, pureed with cream cheese for extra creaminess, and topped with nutty brown butter infused with fresh sage for aromatic depth. Perfect as a comforting side dish with a gourmet touch.

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Ingredients

Scale 1x2x3x

Cauliflower Mash

• 1 head Cauliflower
• Salt to taste
• 4 tablespoons Cream Cheese

Brown Butter Sage Sauce

• 1 teaspoon Fresh Sage, chopped
• 4 tablespoons Unsalted Butter

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Instructions

1. Boil Cauliflower: Start by bringing a large pot of water to a boil. Cut the cauliflower into golfball-sized chunks, removing the tough inner stem to ensure even cooking. Add a pinch of salt to the boiling water and then carefully add the cauliflower pieces. Cook for 6 to 10 minutes, or until they are fork-tender.
2. Drain and Dry Cauliflower: Using a clean dishcloth or cheesecloth, carefully transfer the cooked cauliflower in batches and wring out as much moisture as possible. Removing excess water is crucial to achieve a fluffy texture in the mash.
3. Puree Cauliflower: Place the drained cauliflower along with the cream cheese in a food processor. Puree the mixture until it becomes smooth and creamy. Once pureed, cover the mash to keep it warm and set aside.
4. Prepare Brown Butter Sage: Chop the fresh sage finely. In a pan over low to medium heat, melt the unsalted butter. Once melted, add the chopped sage.
5. Brown the Butter: Continue cooking the butter and sage mixture. The butter will bubble initially and after about 5 minutes will begin to darken and develop brown bits. When the butter has reached the color of light caramel and little dark spots appear, remove the pan from heat to prevent burning.
6. Combine and Serve: Pour the fragrant brown butter and sage over the creamy mashed cauliflower. Stir gently to incorporate if desired, and serve immediately as a delicious side dish.

Notes

• Wringing out the cauliflower is essential to prevent watery mash.
• Use fresh sage for the best aromatic flavor; dried sage won’t yield the same result.
• Be careful not to burn the brown butter; watch for the color change closely.
• This dish pairs well with roasted meats or as a vegetarian main when served with grilled veggies.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Keywords: Mashed Cauliflower, Brown Butter, Sage, Low Carb, Side Dish, Creamy Mash, Healthy Alternatives