March 14, 2015 | by Kate Alexander
Cauliflower Mash

Mashed potatoes are delicious, but mashed cauliflower is a great alternative.  Cauliflower is low in fat, low in carbohydrates but high in fiber, vitamin C and folate.  It sounds like something we could all use in our diet, doesn’t it?
As a mom, I’m always looking for opportunities to sneak healthy ingredients into my traditional recipes.  I grew up on mashed potatoes, and while I don’t make them as often as my mom did, I do make them time to time — and my kids and husband love them.  However, as usual, I tried a switch-a-roo on them — swapping out my mashed potatoes for mashed cauliflower.

First of all, the mashed cauliflower looks just like potatoes — actually, it looks better than my usual mashed potatoes because I fancied them up with some chopped parsley.  You will need a food processor to achieve a nice smooth consistency.  I’ve tried an immersion blender, but I’m not a fan.  It’s worth pulling out your food processor. The only serious addition to my Cauliflower Mash is garlic.  I also added a hint of cream cheese to help bring it together, but you could skip it altogether — hence it’s not only a great veggie side dish but you can make it vegan too.
The kids did detect a difference, but the adults devoured the Cauliflower Mash.  That being said, if you are a mashed potato fan, I suggest you try our Cauliflower Mash — it’s a completely delicious and nutritious substitute – in fact, it may end up replacing your mashed potatoes altogether!

The recipe is super, super easy.  You won’t believe how easy it is! And, you can jazz it up adding herbs and grated cheese, but on its own, it’s absolutely delicious.  Check out the recipe below:

Cauliflower Mash
Yields 2 cups

1 medium sized cauliflower
2 cloves of garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons chopped parsley (or chives)
optional: 1 tablespoon cream cheese or sour cream (or vegan butter)

Remove the core from the cauliflower and separate florets (approximately 4 cups of raw cauliflower).  Throw them into a pot of salted water along with the crushed garlic; bring to boil.  Boil approximately six minutes until tender.  Drain cauliflower thoroughly.

In the base of a food processor, add the cauliflower, salt and pepper.  If you are going to add the cream cheese, do so now.  Pulse until the cauliflower breaks down into a mash.

Serve immediately.

Helpful hints: Do not let the cauliflower cool before making this dish.  It comes together much better if it’s made while still hot.

Consider steaming the cauliflower to increase the nutritional value.

Also, if you feel like your mash needs more flavor, add 1/4 cup of grated romano or parmiggiano reggiano cheese.  If you feel like it’s too dry, add a tablespoon of veggie or chicken stock.


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