Bean & Grains

Creamy Garlicky Cauliflower Mashed Potatoes

Faux Potatoes?

Cauliflower Mashed Potatoes

Now I’m not BIG on substitution foods..give me the real stuff. The REAL great version of the REAL stuff. But sometimes I like the idea of something heavy, without the feeling of HEAVY. Basically, as a general rule, I want to feel fantastic more than I want to eat something like a big ol’ heavy plate of mashers smothered in cheese and butter..because, well, generally, that is not how I roll. But this week I was craving something like that so I decided to check out the idea of the cauliflower potato gig…

Well, I have to tell you, I think it’s FABULOUS! My husband was totally tricked by my little experiment and loved my creamy faux potatoes!

He was even kinda sneakin’ around them like he does when he’s at super bowl party around the Frito Bandito, Taco Bell, Humdinger Fat Bomb, Deep Fried, Nacho Cheese, with Sour Cream, with Cheese Burgers mixed in….lasagna.. (like a kid at a candy store, who also happens to watch his waistline like a cheerleader……

So here’s how it all went down:

What you need:

Medium-sized head of cauliflower, chopped into florets (about 1½ lbs.)
3 garlic cloves
1 teaspoon dried sage leaves
1 teaspoon fresh chives
1/2 tbsp olive oil (or ghee if you are a dairy eater)
2 tbsp or more organic low sodium chicken broth or unsweetend almond milk
salt and pepper, to taste

How to make it:

Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower & garlic to steam fork until fork tender (10 min.)

Drain the steamed cauliflower, let sit a minute so the water really drains well. Transfer to the bowl of a large food processor. Add in the seasonings, and process to your desired texture.


If additional liquid is needed to facilitate blending, feel free to add a splash of almond milk or chicken broth, and adjust the seasonings to your taste. I ended up using about a 1/2 tsp more of the sage and a pinch of dried thyme..be careful add slowly so you don’t overpower the fabulous creamy flavor. Each batch may vary, start with less than you think you need, and add more as you go.
Serve warm and feel all comfort fooded out!

Tidbits:
If I was really on my game I would have roasted the garlic first. But I was not. I was in a hurry and doubting I’d even like this recipe. Roasting the garlic would make it even more divine.

This mashed cauliflower dish will make a great base for any of your favorite add-its. If you would like cheesy mashed potatoes, try adding a sprinkling of nutritional yeast for a vegan variation. You could also add in some extra chives and a few drops of truffle salt or truffle oil. The options are endless! One medium head of cauliflower only makes enough for 2 large servings, or 3 small. If you are enticing a gang of unsuspecting potato eaters triple the batch. This refrigerates well for leftovers and can also be used to make a nice hearty soup base or added to a lighter chicken soup to make it creamier…I’m thinking you will hear more about this from me. I’m sold!

 

Faux Potatoes in Italian Dish!
No Faux!

 

Creamy Garlicky Cauliflower Mashed Potatoes
Author: Lisa Spencer
Ingredients
  • Medium-sized head of cauliflower, chopped into florets (about 1½ lbs.)
  • 3 garlic cloves
  • 1 teaspoon dried sage leaves
  • 1 teaspoon fresh chives
  • 1/2 tbsp olive oil (or ghee if you are a dairy eater)
  • 2 tbsp or more organic low sodium chicken broth or unsweetend almond milk
  • salt and pepper, to taste
Instructions
  1. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower & garlic to steam fork until fork tender (10 min.)
  2. Drain the steamed cauliflower, let sit a minute so the water really drains well. Transfer to the bowl of a large food processor. Add in the seasonings, and process to your desired texture.
  3. If additional liquid is needed to facilitate blending, feel free to add a splash of almond milk or chicken broth, and adjust the seasonings to your taste. I ended up using about a 1/2 tsp more of the sage and a pinch of dried thyme..be careful add slowly so you don’t overpower the fabulous creamy flavor. Each batch may vary, start with less than you think you need, and add more as you go.
  4. Serve warm and feel all comfort fooded out!
Notes
Tidbits:[br]If I was really on my game I would have roasted the garlic first. But I was not. I was in a hurry and doubting I’d even like this recipe. Roasting the garlic would make it even more divine.[br][br]This mashed cauliflower dish will make a great base for any of your favorite add-its. If you would like cheesy mashed potatoes, try adding a sprinkling of nutritional yeast for a vegan variation. You could also add in some extra chives and a few drops of truffle salt or truffle oil. The options are endless! One medium head of cauliflower only makes enough for 2 large servings, or 3 small. If you are enticing a gang of unsuspecting potato eaters triple the batch. This refrigerates well for leftovers and can also be used to make a nice hearty soup base or added to a lighter chicken soup to make it creamier…I’m thinking you will hear more about this from me. I’m sold!

 

0 Comments
Join The Conversation

Sign up to get updates delivered right to your inbox!

Share Your Thoughts

Your email address will not be published.