As I have said before “you had me at potatoes”. This is not potatoes but it is like potatoes pretty cousin or something. Okay I don’t know that might have been weird, I’m possibly taking this too far? Mashed Cauliflower is the savory and healthier option to a dreamy whipped side. My love affair is going so strong. This dish is healthy, easy, and goes well as a side to SO many dishes. Trust me and try this one on for size!
This recipe really is so cool. With certain tweaks it will fit into virtually any diet. I can’t handle how creamy and flavorful this dish is, which is awesome because it is an easy way to incorporate more vegetables into your diet. If you have picky little ones this might just be the ticket to trick them into eating something healthy and, bonus, it’s not in the same food group as chicken nuggets… I also tricked my code name: “husband” into thinking this was the best mashed potatoes he’d ever eaten.
A great side substitute for mashed potatoes, creamy mashed cauliflower.
- 1 large head of cauliflower
- 3 teaspoons salt
- 4 tablespoons olive oil or to taste
- butter optional
- pepper optional
- Additional salt if needed to taste
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Wash and break up cauliflower into florets. Put in large 6 quart pot. Add cold water, salt bring to boil. Boil until florets are tender when pierced with fork.
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Drain water from cauliflower, return to pot. Add olive oil, or butter or a combination of both (your choice). Mash as you would for mashed potatoes. You can make these as smooth as you want(can even put in food processor if you want them super smooth). Add pepper(if using) and additional salt to taste if needed. Mix and serve.
I have to boast again about what a great recipe this is, so few ingredients needed to make this dish and as I said it pairs well with so many different dinner options.
You may have noticed in the recipe that there is an optional portion. The reason the butter olive oil aspect of the recipe is a decision that is up to the chef, is for health and preference. I know based on dietary needs that some avoid butter or want to simply pick a healthier option than butter. Both the olive oil and the butter taste good, and both combine well. It is entirely up to you to whether you want to use butter, olive oil, or a combo of both. Be free my little butterflies to do as your heart desires!
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How did you pair this recipe? For this lovely evening we paired it with a light tossed salad and a bit of grilled steak. I have seen others use this as a base to put shrimp over, and yum! I totally need to try that out. The uses for this dish are practically endless, let your creativity be free, and don’t forget to share with us what amazing combinations you discover.
And remember: Good friends share good food!
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