Fall is right around the corner and the air is getting crisper by the minute. Along with Halloween decorations, football and wool sweaters come the cravings of the season.
Crisp apples and pears, Pumpkin Spice Lattes, roasted turkey, and of course mashed potatoes. Well, if you are me anyway. If you are me, then you are already planning your Thanksgiving menu but that is a whole different post specifically for perpetual early planners and people with menu-planning OCD.
Cue: Mashed Cauliflower. Mashed what? I know what you are thinking, “that sounds gross”, “that is NOT mashed potatoes”, “I am not getting tricked by some weird diet food thing”.
Well friends, mashed cauliflower is freaking delicious. No, it is not mashed potatoes but let me tell you, it’s damn near close. It’s definitely not gross and you will not feel like you are eating diet food.
My mom introduced me to mashed cauliflower about 10 years ago and I’ve made it dozens of times since. There are so many different ways to prepare it.
I’ve tried one head of cauliflower to one russet potato, one half cauliflower to one half potatoes, with garlic and shallots, with cheese, and even with parsnips. And there are some tasty dishes in there, but if you want to keep it super simple yet still satisfy that craving for creamy, mashed potatoes then this recipe is for you!
- This version is Vegan and I use Earth Balance Buttery Spread and Soy Milk Creamer. I prefer the taste of Trader Joe’s brand Soy Milk Creamer but there are at least 4 or 5 on the market now so keep trying them until you find your favorite! You can use Butter in place of the Earth Balance and it won’t change the Points but if you use Dairy Creamer but sure to recalculate.
- Don’t try steaming the cauliflower, it turns out mealy and doesn’t have the same consistency of mashed potatoes. If you follow my recipe and boil the cauliflower and it still turns out mealy, it was probably not boiled for long enough.
- This stuff doesn’t last long in our house so I’ve never tried to freeze it but it does hold up well up in the refrigerator overnight and reheats really well in the microwave.
- 1 head of cauliflower
- 1 clove of garlic, peeled
- 1 tablespoon Earth Balance Buttery Spread (or Organic Butter)
- 1 ounce Soy Milk Creamer (or Coconut Milk)
- 1 teaspoon kosher salt
- ⅛ teaspoon white pepper
- chopped fresh parsley or chives for garnish
- Set a large soup or stockpot of water over high heat and bring to a boil.
- While the water is heating, prepare the cauliflower. Wash and cut in half.
- Cut down the sides of the stalk as shown below.
- You should be left with a clean stalk – discard this.
- And a nice pile of cauliflower florets.
- Once the water comes to a full rolling boil, gently place in cauliflower and clove of garlic. Cook for 8 minutes or until done. Test at 6, 8, and 10 minutes to be sure not to overcook. The cauliflower is done when the center of the floret is very soft.
- Drain the cauliflower and garlic and place into the food processor with salt, white pepper, and Earth Balance.
Process until smooth. Pour into a bowl and stir in Soy Milk Creamer.
- Garnish with chopped parsley or chives and enjoy!