As a lover of mashed potatoes throughout my childhood, I recently had flashback memories of making a big pot of this comfort food with my cousins the morning of Thanksgiving in my aunt’s kitchen in Arizona. We would then sit around the kiddie table and eat nothing but the fluffy goodness, our parents would put Turkey and other sides on our plate, but nope, we had our eyes on the prize.
Regular readers of Balanced Babe may pick up on the fact that I’ve already made cauliflower rice, cauliflower soup, and even pizza using this veggie, so now it’s time to break out the big guns and showcase a cauliflower mashed “potatoes” recipe!
It is really quite simple and only calls for six ingredients. Using cauliflower in lieu of potatoes also has it benefits like antioxidants, is a good source of anti-inflammatory because of its omega 3’s, and is packed with a slew of Vitamin B’s.
Also when compared to potatoes:
100 grams of cauliflower: 23 calories, 4.1 g of carbs, 2.3 grams of dietary fiber
100 grams of a potato: 77 calories, 17 g of carbs, 2.2 grams of dietary fiber
So, it looks like cauliflower mash is the way to go!
Cauliflower Mashed “potatoes”
1 whole cauliflower, chopped into quarters
2-3 tbsp of clarified butter (or coconut oil if you are vegan)
Himalayan salt for seasoning
1 tbsp of garlic powder
1/4 cup of unsweetened almond milk
In a large pot, place a steamer basket in it and fill with water just until the water touches the steamer basket. If you don’t have a steamer basket, you can fill the pot with the cauliflower and then cover the cauliflower with water for boiling.
Place the diced cauliflower over the steamer basket and let steam for about 25-30 minutes.
Once steamed, place the cauliflower and the rest of the ingredients in a food processor, and blend until creamy.