For sure by now you have come across a number of cauliflower mashed “potato” recipes. Nothing new and inventive here.
But, I figured I would share my technique for making them. This is a staple recipe in our house. Without question a big bowl of this buttery goodness with be on our Thanksgiving table.
Paleo Buttery Garlic Mashed “Potatoes”
1 16 oz (1 lb) bag of frozen Cauliflower
2 Tbs Earth Balance Butter (OR Real Butter, Goats Butter, Ghee, Coconut Oil or Olive Oil)
1/2 Tsp Garlic Powder
Salt to taste.
- In a pot boil the cauliflower until fork tender.
- Strain cauliflower and add to a food processor.
- Add remaining ingredients and process until creamy and smooth. (Note: I typically add the salt after processing so I use just the perfect amount of salt.)
Recipe served 2- though plan on a bag per person if you are feeding a hungry crowd!
If Cauliflower is a problem food for you try using this same technique with Parnsips and or other root veggies.
-Brittany-
{ 3 comments… read them below or add one }
Yours look like a true CLONE…texture/color to the “real deal”…Must try this!…Another fantastic option is using céléri râve (celery root)…in the same quantity as you have for the cauliflower..It is easily purchased in frozen form here in Europe (peeled and in pieces) and is very inexpensive but loaded with flavor!
Hi, the Cauliflower in the recipe is raw or cooked? Thank you
Right under the ingredient list: #1 – Boil the cauliflower until fork tender….
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