This post was last updated on September 6, 2014 to include a recipe video.
So, after this recipe, I have learned two things:
- Cauliflower can easily substitute for real mashed potatoes any day of the week
- I will probably never be able to spell the word, “cauliflower” on the first attempt
Seriously…what is up with that word? It’s like a linguistical ninja or something!
Anyways, for the longest time, I had seen different bloggers share their mashed cauliflower (totally misspelled it there again!) recipes and talk how they tasted just like real mashed potatoes. Honestly, I never really believed them.
I mean — we’re talking about mashed potatoes here. And mashed cauliflower? No way.
Then, I started a new way of eating that pretty much eliminated “real” potatoes from my diet. Suddenly, I found myself willing — interested even — in trying out this technique to see if the hype was true.
Much to my surprise, it was true! Mashed cauliflower really does nicely replace mashed potatoes.
Are they exactly the same? No. But they are definitely good enough as a stand-in. And they are tasty.
In my research, I read how some people choose to 1-2 tablespoons of cream cheese to their mashed cauliflower, but I didn’t try that as I am trying to reduce the calories of real mashed potatoes by using this recipe. If you’d like to add some, feel free. I can imagine how that would be yummy.
Because: cream cheese.
If you have been weary about trying this recipe, I hope I can help convince you to go for it. There’ll be some tasty mock mashed potatoes waiting for ya.
Watch me make these super easy mock mashed potatoes:
Cauliflower Mashed Potatoes Recipe
- 1 medium head of cauliflower
- 3 whole cloves garlic, peeled
- 1-2 tbsp. chicken broth or almond milk
- ⅓ cup grated parmesan cheese
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- Heat a large stock pot (with steamer attachment) over high heat until boiling.
- Remove the stem from the cauliflower and cut into pieces for steaming. Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)
- Add the steamed cauliflower and garlic to a food processor(or, if you'd prefer, mix in a large bowl with an immersion blender or a potato masher). Add the parmesan, salt and pepper.
- Pulse the food processor until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the chicken broth (or almond milk), tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).
- Serve hot. Feel free to garnish with some butter, chives or whatever you like on your mashed potatoes.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂
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