Invisible Keto

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Cauliflower Purée

The goal was a Keto version of mashed potatoes but the result was something new: a silky smooth purée that stands alone and supports butter and gravy toppings, or can be used as a bed for pork chops or steak that holds butter and pan sauce beautifully.

If you want potato texture that you can sink your teeth into, see Potatoes for other options.

This flexible purée can be a standard part of your pantry. Unlike a potato dish, this purée doesn't dry out with use, so you can use it, refrigerate the leftovers, reheat them again, rinse and repeat, and the purée will still be moist and excellent.

Also it freezes incredibly well.

Cauliflower Purée is part of the Invisible Keto System.

Ingredients

  • 1 large head cauliflower
  • 1 whole head garlic, to round out cauliflower's sulfur notes; if you'd like it to actually taste like garlic, add another head
  • 1 medium onion, to add background sweetness and depth
  • 2 cups chicken stock or vegetable stock
  • 1 cup water (or enough to come ~¾ up vegetables)
  • 1 tablespoon Lard (or butter, bacon fat, or tallow)
  • 3 tablespoons unsalted butter
  • Up to 4 tablespoons cream cheese
  • Up to 1/4 cup sour cream
  • 1–3 tablespoons heavy cream (only if needed)
  • ⅛–¼ cup shredded mozzarella (optional)
  • Freshly ground black pepper
  • Pinch ground nutmeg

Method

It's convenient if you have both an oven and an air fryer or equivalent to reduce time.

Roasting the Garlic

  1. Preheat oven or air fryer to 400°F.
  2. Slice the top from the garlic head.
  3. Drizzle lightly with oil and a pinch of salt.
  4. Wrap in foil and roast at 400°F for 40–50 minutes until soft.

Drying the Cauliflower

  1. Preheat oven to 375°F.
  2. Trim cauliflower, cut into medium florets, peel and slice thick stems.
  3. Quarter the onion.
  4. Add cauliflower, onion, stock, water, lard, and 1 teaspoon salt to a wide pot.
  5. Bring to a boil, reduce immediately to a gentle simmer, and cook uncovered until collapsing-tender, 15–25 minutes.
  6. Drain vegetables thoroughly and spread onto a parchment-lined sheet pan.
  7. Roast at 375°F until surface moisture evaporates and edges show slight color, 30-40 minutes. Don't skimp on this, moisture is a killer!

Puréeing the Cauliflower

  1. Transfer cauliflower to a saucepan over low heat, add butter and roasted garlic cloves.
  2. Warm gently until butter melts.
  3. Blend everything in a high-speed blender until completely smooth. This is a critical step — keep going until there is not the tiniest lump anywhere.

If you want more of a potato-like taste and texture, stop here.

Luxury Purée Seasonings

This step creates a silkier, more luxurious purée that works especially well with Short Ribs or Meatloaf.

Add the remaining seasonings gradually, tasting as you go for both flavor and texture. Don’t dump everything in at once or you can go from purée to soup surprisingly fast.

  1. Add cream cheese incrementally, blending and tasting between additions.
  2. Add sour cream incrementally, blending and tasting between additions.
  3. If you want firmer texture, add mozzarella in small amounts.
  4. Add heavy cream only if needed to loosen texture.
  5. Season with black pepper and nutmeg and adjust salt.

Rest off heat 10–15 minutes before serving.

Storage

  • Refrigeration: Store tightly covered up to 4 days.
  • Freezing: Freeze in a convenient shape; freezer containers like Souper Cubes are perfect for this.
  • Reheating: Warm gently on stove top or bake at 325–350°F. From frozen, Sous Vide at 135°F until thawed and warm.