Keto Brown Butter Sage Mashed Cauliflower with Crispy Pancetta
If you are missing mashed potatoes on your ketogenic journey, prepare to have your mind blown. This is not just another cauliflower mash; this is a gourmet, restaurant-quality side dish that honestly tastes better than the starch-heavy original. The secret weapon here is liquid gold, otherwise known as brown butter. By taking a few extra minutes to brown the butter with fresh sage leaves, we unlock a nutty, deep, earthy flavor profile that masks any residual 'veggie' taste of the cauliflower. To take it over the top, we finish it with salty, crispy cubes of pancetta. This dish is rich, velvety, and incredibly comforting. It is the perfect low-carb side dish for a fancy steak dinner, a roast chicken, or even your Thanksgiving table. Not only is it delicious, but cauliflower is also a nutritional powerhouse, packed with Vitamin C, Vitamin K, and antioxidants, all while keeping your blood sugar stable. The high fat content from the butter and pancetta ensures you stay satiated. Trust me, even the non-keto eaters at your table will be going back for seconds.
The Masterplan
Place the cauliflower florets in a steamer basket over boiling water. Steam for 10-12 minutes or until they are fork-tender. Do not boil them directly in water, as this makes the mash watery.
While the cauliflower steams, place a skillet over medium heat. Add the diced pancetta and cook until crispy and fat has rendered. Use a slotted spoon to remove the pancetta and set aside on a paper towel, leaving the rendered fat in the pan.
Add the butter to the skillet with the pancetta fat. Cook over medium heat, swirling the pan occasionally. Once the butter foams and starts to smell nutty (turning a golden amber color), add the sage leaves. Fry for 30 seconds until crisp, then remove the pan from heat immediately so the butter doesn't burn.
Transfer the steamed cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is the most critical step for a potato-like texture.
Place the dried cauliflower into a food processor or high-speed blender. Add the cream cheese, Parmesan, minced garlic, salt, pepper, and the brown butter (reserve the fried sage leaves for topping).
Blend on high until completely smooth and velvety. Taste and adjust salt if needed.
Transfer to a serving bowl. Top generously with the crispy pancetta and the fried sage leaves. Serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Place the cauliflower florets in a steamer basket over boiling water. Steam for 10-12 minutes or until they are fork-tender. Do not boil them directly in water, as this makes the mash watery.
While the cauliflower steams, place a skillet over medium heat. Add the diced pancetta and cook until crispy and fat has rendered. Use a slotted spoon to remove the pancetta and set aside on a paper towel, leaving the rendered fat in the pan.
Add the butter to the skillet with the pancetta fat. Cook over medium heat, swirling the pan occasionally. Once the butter foams and starts to smell nutty (turning a golden amber color), add the sage leaves. Fry for 30 seconds until crisp, then remove the pan from heat immediately so the butter doesn't burn.
Transfer the steamed cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is the most critical step for a potato-like texture.
Place the dried cauliflower into a food processor or high-speed blender. Add the cream cheese, Parmesan, minced garlic, salt, pepper, and the brown butter (reserve the fried sage leaves for topping).
Blend on high until completely smooth and velvety. Taste and adjust salt if needed.
Transfer to a serving bowl. Top generously with the crispy pancetta and the fried sage leaves. Serve immediately.