These cauliflower mashed potatoes came out FANTASTIC!!! Healthy, easy and simply the best!
Whoever came up with an idea for mock cauliflower mashed potatoes is genius! You could easily swap them for mashed potatoes. I love mashed potatoes and eat them occasionally but I would make this recipe for a lighter alternative.
MY LATEST RECIPESEverything You Need to Know About This Cauliflower Mashed Potatoes Recipe
- On a scale of 1 to 10, cauliflower taste = 1.
- Just like with cauliflower biscuits and cauliflower breadsticks, mashed cauliflower potatoes do not taste like mashed potatoes because…cauliflower is not potatoes, that is correct.
- Recipe consists of 5 simple ingredients – cauliflower, garlic, butter, salt and pepper.
- Cook and puree the garlic with cauliflower. It adds amazing taste without overpowering “potatoes” like raw one would.
- Ba patient when pureeing. It takes about good 5 minutes to turn cauliflower into a creamy and fluffy mash. Results are pretty darn amazing!
How to Make Cauliflower Mashed Potatoes Vegan
I love butter in mashed potatoes, however extra virgin olive oil is very good too. It has strong full-bodied taste unlike milder tasting avocado oil, for example. I believe you don’t need to add Parmesan cheese, buttermilk or sour cream to regular potatoes, especially to cauliflower, to make it tasty. Good quality olive oil and that pureed cooked garlic will add so much flavour!
How to Make Cauliflower Mashed Potatoes
- Separate cauliflower into florets and cut in smaller chunks.
- In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
- Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
- Add butter or extra virgin olive oil, salt and ground black pepper to taste.
- Using an immersion blender or in a food processor, process until very smooth or desired consistency. Adjust salt and pepper to taste, if necessary.
- Serve hot just like you would serve mashed potatoes.
What to Serve with Cauliflower Mashed Potatoes
- Baked chicken breast
- Baked chicken with peppers and mushrooms
- Honey garlic salmon
- Thai salmon
- Thai turkey meatballs
How to Make Slow Cooker Cauliflower Mashed Potatoes
Slow cooker cauliflower mashed potatoes is the same idea as with a stovetop method, just cooked in a crock pot. During holidays and big gatherings, I like to make slow cooker cauliflower mashed potatoes to offer a lighter alternative without making my schedule and stove over crowded.
And look, you can take cauliflower mashed potatoes even further just in 20 minutes, and make Cauliflower Shepherd’s Pie.
How to Make Cauliflower Shepherd’s Pie
PrintCauliflower Mashed Potatoes
Cauliflower Mashed Potatoes Recipe with unbelievable taste and texture. Plus so easy to make! Save your calories for turkey.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 2.5 – 3 lbs (medium) cauliflower head
- 2 large garlic cloves
- 1 tbsp butter (I used salted) or olive oil
- 1/2 tsp salt
- Ground black pepper, to taste
Instructions
- Separate cauliflower into florets and cut in smaller chunks.
- In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables. Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
- Add butter or olive oil, salt and ground black pepper to taste. Using an immersion blender (a food processor), process until very smooth or desired consistency. Adjust salt and pepper to taste, if necessary.
- Serve hot just like you would serve mashed potatoes.
Store: Refrigerate in a glass airtight container for up to 3-4 days.
Did you make this recipe? Please give it a star rating in the comments.
