CAULIFLOWER · BUTTER · SOUR CREAM
Legit creamy satisfaction. Cut up a head of cauli into uniform chunks, cover with water, and boil until fork tender. Drain well. (Or, you could just roast it.) While it’s still warm, mash, mix, or blend to your preferred level of creaminess with plenty of butter and sour cream. Don’t skimp. We’re talkin' ~ 1⁄4 cup butter and 1⁄2 cup sour cream per head. Add in roasted garlic for fancy or Parmesan for cheesy—or both.
(When in doubt, add butter and/or salt.)
~3g net carbs per cup of raw cauliflower