Pureed or mashed cauliflower is a great substitute for mashed potatoes. Low in carbs and high in nutrients. If you’re not a huge fan of cauliflower I want to assure you that the cauliflower taste is very mild. I recommend you give it a try even if you think you won’t like it. My boys love it as an accompaniment to steak. You can flavor it up in any way you like … I’ve included some variations below to give you some inspiration! I like to add roasted garlic and some Parmesan cheese. YUM!
1 head fresh or 1 bag frozen cauliflower
1 cup beef stock
1 clove garlic, crushed
1 tablespoon butter, optional
black pepper to taste
assorted fresh herbs, chopped (optional)
- When I pair Mashed Cauliflower with poultry I use Chicken Stock instead of Beef Stock!
- You may need to add more stock if the mixture dries up during cooking.
- If there is too much liquid, pour off the excess and reserve to use if necessary.
- When I make this recipe, I triple it so that I have leftovers!
- Cut fresh cauliflower into small chunks, florets and stems. If using frozen cauliflower start with #2.
- Place all ingredients in a large pot and bring to a boil.
- Reduce heat to medium and cover allowing the cauliflower to cook for approximately 20 minutes or until the cauliflower can be easily mashed.
- Carefully using a hand held Immersion Blender mash all of the ingredients together until it has a “mashed potato” consistency. If the mashed cauliflower seems too dry, add some of the reserved liquid.
- Sprinkle with fresh or dried herbs, salt and fresh pepper to taste.
You can add spice combinations that you enjoy, such as roasted garlic with Parmesan cheese and rosemary or paprika. Perhaps you would like to add some crumbled bacon and/or chopped chives? For a kick try stirring in Horseradish or Wasabi!