Mashed Potatoes and Gravy is one of the most comforting comfort food side dishes. I’m sharing this recipe because it took me a bit to get it right and it was the perfect side dish to go with Bone Broth Mississippi Pot Roast. This recipe is super easy, taking just a few minutes! It was also delicious enough to hide these veggies on my 6-year old niece’s place (who gave them a thumbs up).
Check out my other keto, low-carb recipes
Ingredients
1 head of cauliflower, cut into forests (~7 cups)
1/2 cup water (only if you are steaming in 360 Cookware)
1 tbsp Olive oil
4 cloves of garlic
1/4 tsp Herbes de Provence
1 tsp sea salt
1/4 tsp black pepper
1/2 cup heavy whipping cream
1 tbsp butter, melted
1 oz cream cheese, softened
Directions
Roast the garlic: Preheat an oven to 400 degrees. Add garlic cloves & olive oil to a small piece of foil. Close the foil tightly. Place the packet in the oven and cook for ~10 minutes.
Steam the cauliflower: You can do this by adding 1/2 cup of water to a hot 360 cookware pot and covering it for ~10 minutes or you can add a steamer insert to a regular pot and cover/steam until the cauliflower is soft.
Add all ingredients to a food processor or blender. I use this one because it has a smart feature/presets, which set the speed and time based on the dish or drink.
Blend on medium or until everything is incorporated.
Serve immediately. I topped this with gravy from my Bone Broth Mississippi Pot Roast.
