Mashed Cauliflower

March 2, 2012 in Categories: , , by

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Mashed cauliflower is the standard paleo mashed potato substitute.  It’s very satisfying and, since cauliflower is a cruciferous vegetable, it’s also very healthy! There are lots of variations of this out there.  Mine is quite simple.  You can always dress it up with whatever herbs and spices you like, or even some grass-fed butter.  I use the whole head of cauliflower, except the outer green leaves.  You can cut up the stem and heart and throw it into the pot too.  I also sometimes add a little rutabaga or cabbage heart to the pot, depending on what else I have in the kitchen.

Cauliflower

 

Ingredients:

 

1.    Place pot with broth and cauliflower on the stove.  Cover and bring to a boil over high heat.
2.    Reduce heat to low and simmer until cauliflower is very soft, approximately 30-40 minutes.
3.    Add cloves of garlic to the pot and simmer 5 more minutes.
4.    Drain.  Using an immersion blender or food processor, blend cauliflower to form a thick puree.  Enjoy!

Comments

Sarah – I’ve tried a LOT of different recipes for mashed cauliflower in my 2+ years of paleo eating. Your recipe is – by far – the BEST version. I’ve stopped searching for others and always make it this way now. Foolproof without looking up a recipe and always tasty. Even my SAD-eating brother thought it was delicious. Just wanted to let you know!

I don’t believe Sarah has prepared the recipe that way, but you can certainly try. I don’t think the flavor will be the same if you are not cooking the cauliflower in the broth for 30-40 minutes as stated in the recipe. If you do try it that way, please leave another comment and let us know how it comes out. — Tamar, Sarah’s assistant

I have made this twice now and it never really seems to thicken (like the picture)…it is still absolutely delicious but curious as to your thoughts on why it doesn’t thicken…

Your cauliflower might be overcooked or retaining too much moisture (or both). You might try dabbing it mostly dry with a paper towel after draining it. – Christina, Sarah’s assistant

I have been making Mashed Cauliflower for a while now. I steam the cauliflower instead of boil and I add a fat (used to use sunflower oil, now I use coconut oil). A dash of salt and a handful of finely chopped parsley is a nice additional as well.

I am excited about this. We used to love rutabaga mashed potatoes, so I can’t wait to try them with cauliflower!

This is a great recipe but you don’t have to boil the $%!&* out of it. You can steam the cauliflower for 10 minutes or so then put it in a food processor with broth, garlic, cream, whatever you like.

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