Since Jared (gluten-free son) is cutting carbs along with me (though not because he needs to lose weight), he was disappointed when I recently made mashed potatoes. He loves mashed potatoes and used to eat a huge pile of them. Seriously. Unless you have a teenage boy, you can’t imagine how many potatoes he could eat.
But then I told him that it wasn’t mashed potatoes at all. It was mashed cauliflower. My husband happens to really like cauliflower, but I don’t serve it very often. So this dish was a hit all around.
I don’t think they would want to eat it several times a week, but no one missed the potatoes. And if you are a cheese eater, try searching for other mashed cauliflower recipes. Many of them use cream cheese.
This recipe is easy to make—just like mashed potatoes, but you don’t have to do any peeling.
Mashed Cauliflower
Ingredients
- 1 head cauliflower
- 2 Tablespoons clarified butter, regular butter, or substitute
- 1/4 cup coconut milk or milk of choice
- 1/2 teaspoon sea salt
- 1/8 teaspoon garlic powder
- 1 Tablespoon dried parsley
Instructions
- Wash and cut the cauliflower.
- Steam it until all parts are tender. Drain.
- Add milk, butter, salt, and garlic and mash with an electric hand mixer.
- Sprinkle with parsley and serve.
These are sooo yummy!! The LowCarb community has been eating them for years.. I have always served them at holidays too and even some people who arent lowcarbers have decided they love them more than potatoes.
For anyone who is sensitive to the solanaceae family, as well, these are a great replacement.
I like cauliflower a lot, and your way of making the mashed version looks easy to do, so I may cook this more often.
Bob is a mashed tater lover and I never thought I’d get him to even try mashed cauliflower. But he loves it. I think all he really cares about is something to smother in gravy 🙂 Not really. He actually loves all the slightly odd things I do with cauliflower.
Wait, you’re telling me there’s not a texture issue with this? I love cauliflower and I should probably eat more of it, but for some reason the texture bugs me after a while. But I love mashed potatoes. How is it for the texture. Does it really get soft enough to be like mashed potatoes. I might have to try this. It sounds yummy. <3
The texture is notexactly like mashed potatoes, but it’s pretty close. I’m amazed at how much my family likes it.
Okay, Cauliflower is now added to the grocery list again. Thanks!
Looks so delicious, Linda! I’ve been pureeing mine using a recipe I found in Olivia Newton-John’s Livwise cookbook. So easy and you never know you’re NOT eating potatoes. Makes this food intolerant person happy. I will have to try your with some dairy subs. 😀
Love your recipes I am gluten free and need recipes. Thank you!!!!!!!
I add chicken broth instead of milk and make a sauce to pour over chicken. My fily goes crazy for this.
Will try this.
Can you add a ‘pin it for later’ pinterest button to your posts. Would be a great way to save.
I always prefer mine smoother, so I put in the blender. It comes
out so velvety delicious! But, I suppose, it’s a all a matter of one’s taste.
I’ve always wondered if it still retains some of that “cauliflower” type
texture if you don’t really puree it smoothly.
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