Garlic Cauliflower Mashed “Potatoes”


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.


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  1. James McNulty says:
    A wonderful alternative to mashed potatoes. Thanks for posting. When making mashed cauliflower, you DO NOT need to throw out the stems of the florets. They will also mash up beautifully. If the stalk is not too woody, peel the exterior of the stem (if not tender), and steam with florets cutting up in similar sizes so they all are cooked at the same time. For a more luxurious "mouth feel", I will sometimes add to a head of cauliflower one or two potatoes cut in pieces. I will food process the cauliflower first as it takes longer to make smooth, and once that stages is reached, add the chunks of potato to the food processor and pulse until the desired consistency is reached. When I add potatoes, I leave the unpeeled so that when blended, the small pieces of potato peel show in the mash. It will fool many into believing that it is all potatoes in the mash.
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