This paleo-hack recipe for Garlic Mashed Cauliflower Potatoes only needs 5 ingredients, uses cauliflower in place of potatoes, and takes less than 30 minutes to make!
Comfort foods? Yes, please. Where do we sign up? Creamy, garlicky goodness? Oh, you know it.
This flavorful concoction in a steamer is everything a recipe was meant to be. Easy to follow. Deliciousness at our fingertips. Comforting all year round.
While I have missed mashed potatoes, I must confess that cauliflower “potatoes” have become a new favorite. Also, they are even easier to make than traditional mashed potatoes and don’t take nearly as long to prepare. Food is my hobby. Food is my thang. And if I don’t have to wait long for the finished product, I’m not gonna. If you’re in the same impatient boat as I am, you’ll love this recipe.
Furthermore, this creamy concoction is proof that following a whole foods diet doesn’t mean the good stuff has to go bye-bye.
Really, I feel like I should be sharing this with you in November, when mashed potatoes are the comfort food of choice for Thanksgiving. That’s when my family always ate them. I have fond memories of Gramp mashing the potatoes, then adding half & half and a dash of salt. The Gram got most of the credit for being a cook extraordinaire, however Gramp knew his way around the kitchen and the grill. And if you tried to make his recipes and they didn’t quite turn out, Gramp was super gracious about it. Like the time K-Hubs and I hosted Thanksgiving after buying our house, and Gramp came early to help us with the mashed potatoes, except all we had was skim milk instead of half & half. He sweetly said he thought he could make it work, and he did.
Regardless of the time of year you usually eat Garlic Mashed Cauliflower Potatoes, after you make these, you’ll be eating them all the time. Your tastebuds will insist. That secret feeling of knowing you need more vegetables in your diet will creep up on you, and this paleo and vegan recipe will rise to the occasion.
As for actually making Garlic Mashed Cauliflower Potatoes, the process isn’t much different than making traditional potatoes, however there are a few differences. It may seem a little redundant to start out with a potato masher after steaming your cauliflower only to follow up with a hand mixer. However, I have found the masher does an excellent job of breaking down the florets, and the hand mixer is what turns them into potatoes. Alternatively, you can use a fork in the first step if you don’t have a potato masher on hand and a spatula in conjunction with the second step if you can’t get the potatoes to cooperate.
If you don’t plan on eating this right away, hold off on the coconut oil, adding it just before you dig in. These cauliflower potatoes will store well in the fridge for about 24 hours, another reason I enjoy this recipe so much. You may be able to store them longer, but I must confess, they haven’t lasted that long in our house! Garlic Mashed Cauliflower Potatoes are just that delicious.
- 1 head cauliflower, broken into florets
- 2-3 cloves garlic, pressed
- ¼ tsp sea salt
- 2 tablespoons coconut oil
- 1-2 tablespoons full-fat coconut milk or almond milk
- Pepper for garnish
- Herb as desired
- Steam cauliflower florets until you can easily insert a fork into them and they break apart.
- Remove florets from steamer and either pat dry with a paper towel or squeeze in a towel or cheese cloth.
- Transfer dried florets to a large mixing bowl and mash them with a potato masher.
- Add garlic cloves, sea salt, coconut oil, and coconut or almond milk to mashed florets and blend using an electric mixer until mixture resembles mashed potatoes.
- Garnish with pepper and/or herbs.
- For best results, serve immediately or consume within 24 hours.