Shamrock Farms buttermilk imparts a deeper rich flavor into the cauliflower mash, so it becomes a delicious low carb, antioxidant-rich, holiday dish you’ll make all year long!
This post is sponsored by Shamrock Farms, as always, all opinions and thoughts are my own.
Hi friends, and happy almost Thanksgiving week!
I know yesterday I was already on to sharing leftover recipes with you, but, today I’m backtracking a bit to bring you one delicious and healthy low carb side dish that will knock your socks off! And I’m super excited because today I’m partnering with Arizona’s hometown dairy, Shamrock Farms, to bring you this delicious recipe.
You may remember a few other delicious collaborations I’ve worked with them on, including orange creamsicle popsicles and my blueberry oatmeal cottage cheese pancakes. Or, a few events I’ve been to with Shamrock, including the beat the heat contest and the baseball game raising money for Saint Mary’s Foodbank. Needless to say, Shamrock Farms is as invested in their community as they are in the pure, fresh milk from their local family farms. I love Shamrock Farms dairy products because they never add any artificial growth hormones, and their products are crafted using a hands-on approach that’s been perfected over THREE generations!
Visit ShamorckFarms.net/coupons to save $1 on any two Shamrock products. You can also find other great recipe ideas and more information on where to buy Shamrock Farms. Don’t forget to look for Roxie on the bold new packaging along with Shamrock’s signature green lid in your dairy case!
Buttermilk is an interesting dairy product. Unlike the name suggests, it doesn’t actually have any “butter” in it. The name isn’t totally misleading, though. Traditionally buttermilk was the leftover liquid from the butter-making process. However, today’s commercial buttermilk on store shelves is made by adding bacteria cultures to skim or low-fat milk. The bacteria ferment the product, converting some lactose into lactic acid, similar to what happens in yogurt. You’ll notice as the bacteria have time to multiply that buttermilk will thicken over time, and its tangy taste will become more pronounced.
Fermented foods such as yogurt, sauerkraut, pickles, and tempeh are considered superfoods because they supply healthy bacteria that promote a healthy digestive tract and immune system. Did you know 80% of your immune system is in your gut? Crazy, right?!? Personally, I’ve been trying to get more fermented foods in, especially since finding out about Baby #2!
Keep in mind the farm-fresh flavor and richness of handcrafted Shamrock Farms buttermilk with a 100-year heritage is unparallel to any other brand. Shamrock farm’s products, including the buttermilk, are tested tried and true!
Plus, this recipe is sooooo easy to make! And it’s perfect if you are trying to add a healthy recipe to the table (aka a vegetable) or if you or someone attending your holiday celebration needs to watch their carbs. All you do is steam your cauliflower and then add-in the ingredients into the food processor! I chose to saute my garlic a bit to bring out the flavor and cut the harshness, but if you and your family are garlic lovers, you can just put it in raw. Or, if you aren’t that into garlic, skip it entirely and maybe add a little garlic powder to taste.
And that’s it. It’s as easy as that!
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Creamy Buttermilk Cauliflower Mash
Ingredients
- 1-2 cloves garlic, minced
- 3 tbsp butter
- 1/4 tsp salt
- 1/8 tsp pepper
- 8 cups cauliflower florets
- 3/4 cup Shamrock low-fat buttermilk
Instructions
- Steam cauliflower florets until fork tender (mine took about 10 minutes on the stovetop).
- Let the cauliflower cool for 5-15 minutes.
- While cauliflower is cooling, add butter and garlic to a skillet and saute on medium for 2-5 minutes until garlic is fragrant and slightly browned.
- Add cauliflower, buttermilk, garlic/butter mix, salt, and pepper into the food processor and process until smooth. (You can try the Vitamix or high powered blender, but I find a food processor yields a much creamier texture.)
Nutrition
This looks delish-totally making it! & I usually add vinegar to milk as a substitute, I like the results better than using lemon juice!
Thanks for the tip!
Great idea to use Garlic and Herb Lauging Cow in this – so many unique uses for that cheese! Plus I’m sure since it is very flavorful it doesn’t get overwhelmed by the cauliflower flavor. Nice!
Thanks! It kind of gives it that creaminess you get with traditional mashed potatoes… so pretty good!
My mom used to make her buttermilk if none on hand. Would it not be as good as real buttermilk? I love cauliflower.
I’ve never tried it so I’m not sure what it taste like. I think it’s pretty common for people to make their own though. Let me know if you try it! 🙂