I've made mashed cauliflower several times before with different results. I've made it smooth in the food processor and chunky with a vegetable masher. I've used frozen and fresh cauliflower. And of course I much MUCH prefer the fresh cauliflower taste and texture. I think it's personal preference, frozen cauliflower is more convenient and sometimes less expensive. If you've made mashed cauli with frozen cauliflower and have had good results go ahead and use it. But if for some reason you haven't liked the mashed cauli using frozen cauliflower, then give it one more chance using fresh it makes a big difference.
1/2 large head of cauliflower, broken up into florets
2 tbsp butter
1/4 cup sour cream
1/4 cup water
salt and black pepper
1. In a medium pan add the 1/4 cup of water and the cauliflower. Cover and steam on medium heat until the cauliflower is soft. About 15 minutes. Drain
2. Important Step: Add the cauliflower back to the pan and mash it with a vegetable masher. Let it cook in the pan for another 5 minutes stirring occassionally. This is to help the water dry off of the cauliflower so it won't be soggy and watery.
3. Add the butter, sour cream, salt and pepper. Serve
This recipe yields 4 servings with 4.5 Net carbs each