We love mashed potatoes but we don't love the bloated, I ate too much feeling that potatoes can leave. Plus it often is nice to not feel so guilty after eating a plate of pot roast covered in gravy over a bed of cauliflower mash. This recipe is quick and easy, as well it freezes and can be saved for a vegetable side dish for lunches!
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 simply heat them in the pan to get more liquid out of the cauliflower.
Reheat when ready to serve with gravy or a side of pot roast.