Updated: Jan 12
Trust me, we LOVE potatoes in this house. But I often find joy in serving a warm creamy side of cauliflower mash and having no one realize that they are eating vegetables...bahahaha.
I often get the response to cauliflower mash as a viable option is that they are runny and don't have the same texture. There is a key here, YOU MUST REMOVE MOST OF THE WATER AFTER STEAMING! If you do not let them dry after steaming they will be runny, you can also cheat and cook them down, removing the extra water. If I am meal prepping I like to make these first and let them sit on the counter while I prep the remaining dishes.
If you enjoy making twice baked potatoes, you can easily add some cheese, bacon, or diced jalapeños to this recipe to make it LIT...is that what the kids are still saying these days? Anyways, go eat some more vegetables. Xx
1 head of cauliflower chopped
1 tbsp butter/ghee
2 cloves minced garlic
1 tbsp sour cream or coconut cream
1 tbsp salt
1 tbsp pepper
Steam cauliflower until tender and then drain the water out of the pan.
Place cauliflower between paper towels or an old kitchen towel. Press the cauliflower until water begins to soak the towels.
Once you have removed most of the water, place back into the steaming pan.
Using a hand blender, blend the cauliflower until completely smooth.
Slowly add in your butter, sour cream, garlic, salt, and pepper. If they get a little too runny, bring them to a simmer to remove additional liquid out of the cauliflower.
Top with some bacon, cheese, or diced jalapeños if they fit your macros.