For anyone that spends a lot of their time on food blogs (a.k.a me) this recipe shouldn’t be anything revolutionary. I’ve seen mashed cauliflower parading around as mashed potatoes for a long time. I just added a couple things here and there to tweak the recipe and make it a bit creamier (and whole 30 friendly!) If these are new to you – you’re welcome. Mashed cauliflower is a great way to a) trick yourself into thinking you’re getting a creamy, carby, comfort food b) sneak more veggies and fiber into your diet!
Also I wanted to post these separate from the curry they will be paired with tomorrow. (Oh snap! You see what I did there? Antici – …. pation. Spoiler alert: It’s amazing.)
Who doesn’t adore a nice warm bowl of mashed potatoes?
So simple to make too!
- 1 large head of cauliflower
- 1/4 cup full fat coconut milk
- 1 T minced garlic
- chives for garnish
- Steam your cauliflower. What I do is cut up the head into little florets and throw them in a pot. Then add 1/4 cup (just enough to cover the bottom of the pan) of water and throw a lid on it. Let it sit under low heat. It’s done when you can stab the cauliflower easily. (About 10-15 minutes)
- If you want a more robust flavor you can just as easily bake the cauliflower in the oven and drizzle with olive oil – very tasty and smells delish!
- Throw the florets in the food processor. Most recipes will tell you to drain the water – this is up to you. Yes the finished product will be a bit runnier but when you steam veggies guess where all the nutrients go? In the water. You can also add coconut flour to thicken it up!
- Add the coconut milk and garlic and process that sucker!
- Top with chives and have your guilt free indulgence 🙂