August 7th, 2022
Recipes
How to: Mashed Cauliflower
Valentina P
- Difficulty
•
- Time 15"
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
- 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.
- 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.
- 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).
- 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.
- 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
- 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.
- 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.
- 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).
- 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.
- 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:
