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.
Ingredients:
- 1 cup chicken broth
- 1 head cauliflower, cut into flowerets
- 3 cloves of garlic, whole
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!
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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!
do you leave the garlic in with the cauliflower when you puree?
Yes. The garlic is added to the cauliflower before blending. — Tamar (Sarah’s assistant)
Can I just steam the cauliflower instead of boil it?
I’d like to know this also.
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 prepared it by steaming instead of boiling. It works, but the flavor isn’t nearly as rich as when I have boiled it, and the texture is not as smooth and creamy.
Does the water need to cover the cauliflower? 1 cup is simply not enough.
No, it does not need to cover. – Christina, 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…
When I make cauli mash it comes out very runny in the end. How can I get it to have more “body”?
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!
Are all immersion blenders created equal?
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.
It doesn’t say how many it serves? I’m guessing four?
Could I use a ricer instead of an immersion blender? Thank you.
Can you just use an electric mixer instead of a blender
Can you substitute frozen cauliflower pieces in in a rush?
Sorry, Sarah, but I really didn’t like it. I think the cauliflower is way too overcooked and I also had a loose mess. I added some mustard and coconut aminos to give it some flavor. I think I will cook for only 10 minutes next time.
This was so simple yet the best cauli mash I’ve ever had. It didn’t taste like cauli at all. Thanks so much!