Cauliflower Mashed Taters

Preparation time: 5 MIN
Cooking time: 20 MIN
Total time: 25 MIN

Mashed cauliflower is delicious, ultra-creamy, making it the perfect side. This Cauliflower Mashed Taters is light, fluffy, and creamy all in one bite. Comfort food alert! There are no potatoes in this recipe, but the flavor reminds me of creamy mashed potatoes. With a couple, clever swaps, this can be made dairy-free or vegan. However, you may serve it as a side dish or as a puree under anything more substantial!

Cauliflower has to be one of the most multifunctional veggies on the planet. It not only makes a great pizza crust and fried rice, but it's also a delicious substitute for traditional mashed potatoes. This Mashed Cauliflower is low in carbohydrates, high in nutrients, and delicious!

In just 20 minutes, you can make the creamy mashed cauliflower taters. Mashed cauliflower is a better alternative to mashed potatoes. No Peeling!

Are you ready for the best mashed cauliflower recipe ever?

The key secret is seasoning with just the right spices to transform them from boring to mouthwatering dish. You will fall in love with mashed cauliflower taters if you haven't tried them before.

Cauliflower Mashed Taters

Yields: 4 Small Servings

INGREDIENTS 

Here’s the goodies you’ll need to make Cauliflower Mashed Taters.

·      1 large head of Cauliflower 

·      3 tbsp ghee (vegan option)

·      1/4 cup Kite Hill almond unsweetened yoghurt (vegan option) or organic sour cream

·      1/4 cup Almond milk (vegan option) or A2 milk

·      1 tbsp Worcestershire sauce (vegan option)

·      Iodized sea salt

·      Pepper

·      1 tsp dry mustard

·      1 tsp garlic powder

·      1 tsp onion powder

·      1/4 tsp paprika

·      1/4 tsp chilli powder

INSTRUCTIONS

Here’s how to make the Cauliflower Mashed Taters at home.

1.     Fill a medium/large saucepan with enough water to cover cauliflower pieces and bring to a boil.

2.     Meanwhile, cut cauliflower into bite-size pieces, setting aside the stem and leaves.

3.     Put the cut cauliflower pieces into the boiling water and cook for 10 minutes or until they can easily pierce them with a fork.

4.     Using a colander, drain the water and return to cooked cauliflower back to the saucepot.

5.     Use a potato masher to mash the cauliflower into a lumpy consistency

6.     Add the ghee, yoghurt/sour cream, almond milk/a2 milk, Worcestershire and merge with the masher and a wooden spoon

7.     Season liberally with salt and pepper.  Sprinkle the dry mustard, garlic powder, onion powder, paprika, and chilli powder onto the cauliflower mixture, and combine with a wooden spoon

8.     Using either the current saucepan or transfer the cauliflower to the provided container with an immersion blender- use an immersion blender to purée the cauliflower until it comes to a smooth and creamy texture.  Use a spatula to scrape the sides, folding the un-puréed pieces back into the centre and continue using an immersion blender until the consistency is even throughout 

9.    Give a final taste and season as needed before transferring to a serving bowl. 

Here’s the Recipe…

Print

With ImageWithout Image

Cauliflower Mashed Taters

Yield: 4 small servings

Author: Lectin free wife

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 large head of cauliflower 
• 3 tbls ghee (vegan option)
• 1/4 c Kite Hill almond unsweetened yogurt (vegan option) or organic sour cream
• 1/4 c Almond milk (vegan option) or A2 milk
• 1 tbsp Worcestershire sauce (vegen option)
• iodized sea salt
• pepper
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp chili powder

Instructions

1. Fill a medium/large sauce pan with enough water to cover cauliflower pieces and bring to a boil
2. Meanwhile cut cauliflower into bite size pieces, setting aside the stem and leaves
3. Put the cut cauliflower pieces into the boiling water and cook for 10 minutes or until it can easily be pierced with a fork
4. Using a colander drain the water and return to cooked cauliflower back to sauce pot
5. Use a potato masher to mash the cauliflower into a lumpy consistency
6. Add the ghee, yogurt/sour cream, almond milk/a2 milk, Worcestershire and merge together with the masher and a wooden spoon
7. Season liberally with salt and pepper.  Sprinkle the dry mustard, garlic powder, onion powder, paprika, and chili powder onto the cauliflower mixture, and combine with wooden spoon
8. Using either the current sauce pan or transfer the cauliflower to the provided container with immersion blender- use immersion blender to purée the cauliflower until it comes to a smooth and creamy texture.  Use a spatula to scrape the sides, folding the un-puréed pieces back into center and continue using immersion blender until the consistency is even throughout 
9. Give a final taste and season as needed before transferring to serving bowl