There are few things better than mashed potatoes in life, but sometimes I’m in the mood for something lighter.  While I’m usually not a fan of lighter cauliflower substitutes for actual carbs (cauliflower rice – don’t know her.  Cauliflower pizza crust – no thanks), mashed cauliflower is actually very delicious.  Plus, it’s actually easier to make than mashed potatoes, making it perfect for a week-night side.  I almost always have a head of cauliflower in my fridge, and this recipe does not involve any additional milk or cream to get to a silky, luxurious texture, so it’s a low lift to transform the humble cauliflower into a delightful side. 

If you can boil water, you can make mashed cauliflower – you barely even have to use a knife for this dish.  Simply chop (or break!) your cauliflower into florets, boil until it’s almost falling apart, and blend until completely smooth with a little bit of butter in the food processor or blender.  That’s it.  It’s that easy. 

Make this completely dairy free by subbing olive oil for the butter, or even healthier by skipping the fat entirely (not that fat is unhealthy!).  The only liquid that goes into this is a little bit of the cauliflower cooking liquid, so no need to add any heavy cream or dairy to get that luscious texture.  Truly, try this for yourself and let me know what you think – you’ll be shocked that cauliflower can become this creamy!

Recipe down below, photo up top!  This recipe makes enough for 2-4 servings.  Leftovers hold up well in the fridge for a few days, and this re-heats nicely in the microwave.  Perfect for meal prep and begging to have some gravy poured over it, this is an easy and light addition to your meal rotation.

Mashed cauliflower is here to stay in my book, so give it a chance!

Recipe: Mashed Cauliflower

Ingredients:

• 1 head cauliflower, chopped into florets
• 2 cups water
• 1 tsp salt
• 1-2 tbsp butter

Method:

1. Roughly chop the cauliflower into florets.  Place the florets into a large pan, along with the water.  Cover and bring to a boil over medium high heat.  Allow the cauliflower to continue to cook over medium heat, covered, until completely tender (and starting to fall apart), about 10 minutes.
2. Once fully cooked, transfer the cauliflower into a food processor or a blender using tongs or a slotted spoon.  Add the salt, butter, and ½ cup of the cooking liquid (you may need more, so save the rest of your cooking liquid until you’re sure!).  Begin to pulse the cauliflower in the food processor until it begins to look smooth.  Once it starts to look smooth, continue to blend for 1 minute or so until the mixture becomes very smooth and creamy.
   1. Add more cooking liquid if everything seems too thick or if you are having trouble blending.  Be careful not to add too much so that the final mixture doesn’t become too thin, so add a little bit (1/4 cup or so) at a time!
   1. If you accidentally poured out your cooking liquid, never fear!  Simply heat up some water in a kettle until boiling and add from there.
3. Once your cauliflower is fully smooth and had reached the texture of mashed potatoes, transfer to a serving bowl and eat immediately.
4. Enjoy!