Creamy roasted garlic mashed cauliflower are so similar to potatoes, you might not even miss the starch!
For those of you who have been around since the beginning… A couple years ago I went and had a cauliflower kick. (Oh my gosh, I’m just now realizing that the recipe for cauliflower alfredo and this recipe are nearly identical…cauliflower is so versatile! HA.) One of the things I tried to make work cauliflower mashed “potatoes.” They didn’t make it on the blog… They still felt mealy and I had to doctor them up with a lot of butter. But it turns out, I just wasn’t patient enough.
I have made the ultimate mashed cauliflower. It’s very simple. Boil the cauliflower in your favorite broth. Chicken broth (how about your own bone broth?) makes it smell especially potato-y for some reason. Put the cauliflower in a food processor and blend until smooth. Then you just blend in other delicious flavors and voila. I think that if you serve it hot and immediately, you could fool the best of them that they’re potatoes!
Local Spotlight: This week I’m so excited to tell you about my Local Farm OK bag. Local Farm OK is a great tool for busy people that still want to eat locally and healthy. They package goods together from some of your other favorite vendors into a bag that gets delivered to your home (or in some cases, your office!). I got my first one (for free, to feature in this post), and here is there picture of everything that was in my bag that week:
Here’s how are used some of those items:
- Cauliflower: this mashed cauliflower recipe!
- Tomatoes: Spaghetti sauce (similar recipe, sans vodka)
- Green beans & Mushrooms: I made a veggie and rice teriyaki bowl.
- Grapefruit & Oranges: I gave to Justin because he likes to eat them for breakfast.
- Bananas: I mashed them for an upcoming recipe!
- Lettuce & Arugula: I gifted most of my leaves to other people, especially since it was just me at home this particular week, I didn’t really have time to eat it all.
- Sweet Potatoes: I still haven’t done anything with them! Excited to make something this weekend maybe!
The bag I got was called a variety bag, so it includes some “non-local” things (the bananas and oranges, in this case). You can also update your bag to include things like meat, milk, and eggs. They even have a new subscription for beautiful flower arrangements from my favorite place, Ever Something (I might have to work it into the budget).
I love visiting the Farmers Market, but this is a great way to not have to get anyone up on a lazy Saturday and still get everything you need. (My issue is currently being out of town on the weekends!)
Have you tried cauliflower as a potato replacement? Do you think it tastes the same? Close enough? Do you get a Local Farm OK bag? Tell me what you like to do with all your lettuce! Let me know what you think!
Roasted Garlic Mashed Cauliflower
- Small head of cauliflower about was 11 oz
- 1 T. olive oil if roasting garlic
- 4 C. Chicken broth
- 2 T. butter
- 1 T. roasted garlic
- 1 T. Greek yogurt or sour cream
- 1 t. black pepper
- Salt to taste
- Cut off a small amount of the top of the garlic head, making sure to expose each clove.
- Pour 1 T. of olive oil over the exposed clove and wrap the head in aluminum foil.
- In an oven at 350 degrees, roast garlic for 20-30 minutes, or until fragrant.
- Let cool, and then push out the contents of the clove out of the dry garlic wrapping.
- Mash with a fork, and set aside for later use.
- Cut cauliflower off the head into florets.
- On medium heat, bring chicken broth to a boil.
- Add in cauliflower and boil for about 20 minutes, or until florets separate when poked with a fork.
- Spoon cauliflower into a food processor (not including broth). Blend until smooth.
- While it’s whizzing, cut in butter, yogurt, and garlic. When well combined, taste and add salt and pepper accordingly.
- #enJOY immediately!
Time reflects garlic already pre-roasted, as an ingredient.
Naturally Gluten Free and can be modified to vegetarian if using vegetable broth.