Whether you are new to low-carb eating or a seasoned professional this Creamy Low-carb Ranch Cauliflower Mash will upgrade your low-carb side repertoire. Silky smooth buttery cauliflower mash meets your favorite creamy ranch dressing! Pair with some simple keto friendly protein like crispy roasted chicken, a tender steak or broiled salmon.Store any left over ranch dressing in a Tupperware in the fridge and have over a salad for lunch the next day.
Add the cauliflower florets to a large saucepan. Cover with boiling water and bring to the boil. Cover with a lid (slightly ajar to let out steam) and cook for 10 - 15 minutes, or until soft and tender. Drain.
Place the cauliflower back in pan and dry off (1 - 2 minutes) on a medium heat. Be careful not to let it burn and stick to the bottom of the pan. (NOTE: This step is essential to stop the cauliflower turning to soup when you blend it.) I also like to get a sheet of paper towel and press the cauliflower to absorb any excess water.
Place the cauliflower in a food processor or blender with 3 tablespoon of butter and blitz until smooth. Note: a blender will make it super smooth (though the cauliflower has to be really nice and dry or you will end up with soup)! Pour back into your pan and stir through the remaining butter and season to taste with salt and pepper.
Mix the dressing together in a small bowl. Stir through the cauliflower mash or layer on top (or a bit of both). Any left over dressing can be stored in the fridge in an airtight Tupperware for up to 3 days.
Storage: Store cauliflower mash in fridge for up to 2 days.