On my way back from winter break in January, I made a list of all the foods I wanted to learn to make (and blog about), and finally I’ve started to make my way through that list. When I first heard of making mashed “potatoes” out of cauliflower, my reaction was , “Ew gross, that sounds way too healthy and doesn’t involve nearly enough potatoes.” BUT I was wrong, guys. I was wrong.
Making mashed “potatoes” out of cauliflower creates a dish that does actually taste surprisingly similar to the real thing, but is much less heavy and doesn’t render you incapable of moving after you eat a huge bowl. I used steam-in-the-bag cauliflower, but you can also be ambitious and steam an actual head of cauliflower like this person. Also, apologies, I didn’t take nearly enough pictures of the process because I was so hungry, but you’re smart you can figure it out.
CAULIFLOWER “MASHED POTATOES”
(makes 3 servings)
- 2 10oz packages steam-in-the-bag cauliflower
- 2 Tbsp vegan butter (you could probably use less, but I was finishing off a container)
- 1 1/2 – 2 tsp minced garlic (about 2 cloves)
- Salt, to taste (I used a liberal amount…I mean, we’re already cutting out potatoes, let’s not cut out everything)
1) Microwave/steam the cauliflower according to the directions on the package (I microwaved mine for 4 minutes).
2) Dump all ingredients into a food processor while cauliflower is still hot, process until smooth. You may need to open the lid and stir the cauliflower around a bit so that it all gets processed. Also, if you don’t have a food processor, you could maaaaybe use a blender, but you really should get a food processor, it’s such a useful appliance.
That’s all there is to it! I paired mine with some seitan (a meat substitute made from wheat gluten that can usually be found by the tofu in your grocery), mushrooms, and green peppers–about 1/3 cup of each, sauteed for 5 mins with 1 1/2 teaspoons coconut oil and seasoned with salt, pepper, and garlic powder. Broccoli also makes a tasty side dish.