Paleo Cauliflower Mash is a low carb, creamy alternative to mashed white potatoes.
Oh, cauliflower. I have tried so many times to like you. With your rich amounts of Vitamin C and other important nutrients, in addition to your kindness to the waistline (a mere 30 calories per cup), you’d think I would have been able to love you by now.
Boiled, sautéed, and steamed…not a single preparation technique has made me say, “Oooooh, cauliflower!!”
I finally prepared you roasted in the oven last week…not too shabby. (Note: I took this old recipe off my personal blog, so given it originally posted in 4/2010, it’s been a while since I’ve come to like it.)
I have, many times, seen recipes for mashed cauliflower. “Just like mashed potatoes,” boast many a website.
I tried that before but with my hand masher couldn’t get a smooth enough consistency. Armed with my food processor, though, I knew this would all change. This Paleo Cauliflower Mash came out perfect!
I happened to go to Henry’s this morning and get two cauliflower for $1. Cheap eats, right?
This Creamy Paleo Cauliflower Mash recipe serves as a tasty, low carb, easy to make alternative to mashed potatoes.
- 2 head of cauliflower
- 8 garlic cloves more or less to taste, depends how much you like garlic
- Olive oil
- Black pepper
- Sea salt
Rinse the cauliflower and cut the florets away from the core.
Peel the garlic. I take a huge knife, hold it sideways (flat) and push down on the garlic to break the coating of the garlic. The peel slips right off.
Throw the cauliflower and garlic into a medium saucepan along with about ½ inch of water (or use a steaming basket).
Steam for 8 minutes until the cauliflower is tender when pierced.
Into a food processor, place the cooked cauliflower, whole garlic cloves, olive oil, pepper and salt (optional) to taste. Give it a good whirl until the consistency is smooth.