Cauliflower “Mashed Potatoes”
In classic French cuisine the idea of boiling a vegetable, mashing it and whipping it up with a little cream and butter is a standard side dish served with roasted and grilled meats. Many times over the years I’ve had wonderful versions of mashed carrots, squash, sweet potatoes and numerous other root vegetables. Yet in America only one version of this dish has really taken hold and engrained itself into American culture – the mashed potato.
This dish of mashed cauliflower is much healthier than the potato version, is low carb and has less calories but still is full of flavor. So the next time you’re in the mood for that mashed potato flavor experience try this recipe instead and enjoy that indulgence guilt-free!
- 1 Head of Cauliflower, large
- ⅓ cup Half & Half, organic
- 1.5 tbs. Grass Fed Butter, unsalted
- 5 Garlic Cloves
- Place cauliflower and garlic in stock pot, cover with water and bring to a boil. Cook until tender, approx 25-30 mins.
- Drain liquid from pot and using masher mash cauliflower into paste.
- Using large spoon stir cauliflower while adding half & half, butter and salt to taste. Stir until fully incorporated, creamy and fluffy. You may need to add a little more cream or place pot over stovetop on low heat to either increase or decrease moisture to achieve consistency you like.
- Serve as a side to meats.