Garlic Mashed Cauliflower Potatoes

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This paleo-hack recipe for Garlic Mashed Cauliflower Potatoes needs only 5 ingredients, uses cauliflower in place of potatoes, and take less than 30 minutes to make! {Paleo}


  • 2 heads cauliflower, chopped into florets
  • 12 cloves garlic, minced or pressed (more or less as desired)
  • 1/41/2 teaspoon sea salt
  • 1/41/2 cup almond milk, full-fat coconut milk, or other milk of choice
  • 2 tablespoons coconut oil, ghee, or allergen-friendly buttery spread


Potato Masher/Electric Mixer Method

  1. Steam cauliflower until easily pierced with a fork. Transfer to a mixing bowl and mash with a potato masher to break the florets down. If you don’t have a potato masher, then a fork will do for this step.
  2. Next add the pressed garlic, sea salt, coconut oil (or butter of choice), and almond milk. Blend with an electric mixer on a LOW to MEDIUM speed until the cauliflower resembles mashed potatoes. 
  3. Consume within about 24 hours. Contents may separate during refrigeration.

High Speed Blender Method

  1. Steam cauliflower until easily pierced with a fork. In a high speed blender, add the milk, steamed cauliflower, sea salt, and garlic in that order, and blend on a LOW. Stream in more milk if the blades clog.
  2. Once the desired consistency is reached, pour into a serving bowl and top with herbs, coarse black pepper, additional sea salt, or coconut oil/olive oil/ghee/butter.
  3. Refrigerate leftovers for about two days.


      We changed the ingredients from the original recipe. If you are looking for the original recipe, here it is:

      • 1 head cauliflower, broken into florets
      • 2-3 cloves garlic, pressed
      • 1/4 teaspoon sea salt
      • 2 tablespoons coconut oil
      • 1-2 tablespoons full-fat coconut milk or almond milk
      • Pepper for garnishing

      For best results, add each ingredient in smaller quantities and then add more as desired. This helps ensure your Garlic Mashed Cauliflower Potatoes aren’t too garlicky or are too runny.