This recipe for Cauliflower Mashed Potatoes is a great low carb alternative to mashed potatoes, and is seasoned with sour cream, parmesan cheese, butter and chives.

Step 1 Bring a large pot of water to a boil. Cook cauliflower in boiling water for 8 minutes until softened. Drain, then add cauliflower to a blender or food processor. Pulse until fully blended.

Step 2  Drain cauliflower mixture with a linen towel or cheesecloth (squeeze out as much liquid as possible), then add cauliflower back to pot. Stir in butter and garlic, cooking over med-high heat for 2-3 minutes.

Step 3 Remove from heat then stir in sour cream, parmesan cheese and salt & pepper. Sprinkle with chives then serve and enjoy!

Storing  and Reheating You can store this dish in the refrigerator for up to five days. You can reheat this cauliflower mash in the microwave – you can either reheat as an individual serving or reheat the whole recipe at once in a large bowl. Microwave for 2-3 minutes, stirring halfway through.

Freezing this Recipe  Freezing mashed cauliflower is easy. After it has cooled, put it in a freezer bag and squeeze out all of the air. You can lay it out flat for easy storage. It will last in the freezer for three months. You can thaw it overnight in the refrigerator. If you forget to thaw it in the fridge, you can thaw it quickly in the microwave or in a bowl of cool water. Reheat in the microwave from frozen for 6-7 minutes, checking it halfway through.