When I first started the paleo diet, eating white potatoes was frowned upon. I was bound and determined to follow the rules, so out with mashed potatoes, and in with mashed cauliflower! These days people are more accepting of white potatoes, and fortunately I'm about eating what works for me rather than following rules. That means that potatoes are back in my life...mostly in the form of french fries.
Even though potatoes are back, I'm still loving mashed cauliflower! It's lighter than potatoes, and can be silky smooth. I might even like it more than mashed potatoes. I think every food blogger has a recipe for mashed cauliflower on their blogs, but this is my favorite version- garlic and butter. What else do you need, really?
As delicious as it is on it's own, mashed cauliflower is perfect for dishes that have sauces or gravies. It'd even be perfect at the holidays! I hope you'll give it a try!
Garlic Mashed Cauliflower
1 head cauliflower
2 garlic cloves
- Cut the cauliflower into chunks and peel the garlic cloves.
- Add about 1 inch of water to a large pot, and put a steamer basket in the pot. Put the pot over high heat.
- Add the cauliflower and garlic to the steamer basket, put the lid on the pot and let it steam for about 15 minutes. Once the water comes to a boil, you can reduce the heat to medium.
- Once the cauliflower can be easily pierced with a fork, add it to the food processor with all other ingredients.
- Blend everything together for about 1 minute, scraping down the sides occasionally. It should be very smooth and creamy. If it seems dry and isn't coming together, add some of the cooking water, 1T at a time until you get your desired texture.
- Test the cauliflower for seasoning and adjust accordingly. Serve warm, preferably with a big pat of butter on top.
If you decide to make this dish, post a picture to Instagram and tag me with #ideatthatfoodtoo. I love seeing what you cook! Or, Pin the picture below to keep this recipe for later.