How to: Mashed Cauliflower - Bravabod
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How to: Mashed Cauliflower

Valentina

Cauliflower, butter or olive oil, garlic, salt, and pepper. That's it. This mashed cauliflower makes a great low-carb substitute to mashed potatoes and couldn't be easier to make.

How To MakeDiet Type: Low-carb

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Shopping List
  • 1/2 large head cauliflower
  • 2 tablespoons extra-virgin olive oil or grass-fed butter
  • 2 garlic cloves, chopped
  • salt and pepper, to taste
  • chives and/or fresh parsley (optional, for topping)

Instructions
  1. Step 1: Rinse and remove any leaves from the cauliflower. Chop it into large florets and stalk pieces, each about the size of your thumb.
  2. Step 2: Prepare a steamer or pot boiling pot of water. Cook the cauliflower until it is fork-tender but not mushy. Over-cooking the cauliflower will make it more watery when it is mashed. Drain the cauliflower very well.
  3. Step 3: Meanwhile, heat 1 tablespoon of the butter or olive oil in a small pan over medium heat. Add the garlic and cook for 30 seconds, or until just beginning to turn golden (keep an eye on it to avoid burning).
  4. Step 4: Transfer the garlic oil, remaining 1 tablespoon butter or olive oil, salt, and pepper to the cauliflower. Use a food processor (preferred), immersion blender, hand masher to purée the cauliflower until it reaches a smooth mash. It should be nice and fluffy. Taste and adjust seasonings as desired.
  5. Serve: Top the mashed cauliflower with any optional toppings and perhaps an extra dab of butter or a dollop of gravy. Enjoy.
Nutrition

Cauliflower, olive oil, garlic, salt, and pepper. That's it. This mashed cauliflower makes a great low-carb substitute to mashed potatoes and couldn't be easier to make.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
  • 1/2 large head cauliflower
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • salt and pepper, to taste
  • chives and/or fresh parsley (optional, for topping)

Instructions
  1. Step 1: Rinse and remove any leaves from the cauliflower. Chop it into large florets and stalk pieces, each about the size of your thumb.
  2. Step 2: Prepare a steamer or pot boiling pot of water. Cook the cauliflower until it is fork-tender but not mushy. Over-cooking the cauliflower will make it more watery when it is mashed. Drain the cauliflower very well.
  3. Step 3: Meanwhile, heat 1 tablespoon of the olive oil in a small pan over medium heat. Add the garlic and cook for 30 seconds, or until just beginning to turn golden (keep an eye on it to avoid burning).
  4. Step 4: Transfer the garlic oil, remaining 1 tablespoon olive oil, salt, and pepper to the cauliflower. Use a food processor (preferred), immersion blender, hand masher to purée the cauliflower until it reaches a smooth mash. It should be nice and fluffy. Taste and adjust seasonings as desired.
  5. Serve: Top the mashed cauliflower with any optional toppings and perhaps a dollop of vegan gravy. Enjoy.
Nutrition

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How to: Mashed Cauliflower

PT15M 1/2 large head cauliflower 2 tablespoons extra-virgin olive oil or grass-fed butter 2 garlic cloves, chopped salt and pepper, to taste chives and/or fresh parsley (optional, for topping) Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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