Many will be hard-pressed to distinguish this dish from conventional mashed potatoes—only it is far more flavorful and delicious. It is also largely “carb-free” (starch-wise), yet contains fiber and a very nourishing blend of nutrients. Use it as you would mashed potatoes and never miss potatoes again.
Ingredients:
- One head cauliflower
- One-half lemon
- Garlic clove (crushed or minced)
- KerryGold (or raw, grass-fed) butter – two or three tablespoons (or as much as desired)
- Cream Cheese or creamy goat cheese (optional if casein sensitive or undesired)
- Celtic/Himilayan sea salt
- Pepper (if desired)
- OPTIONAL: Sauté diced onions and/or shitake/maitake mushrooms in butter
Directions:
-Fully steam the head of cauliflower until fairly soft (but not completely lifeless).
-Transfer cauliflower to a large mixing bowl and mash thoroughly
-Squeeze in the ½ lemon (juice)
-Add garlic, butter, cream cheese (to taste), and/or optional sautéed onions/mushrooms and blend
-For an extra creamy texture add blended contents to a blender and whip up until creamy smooth
-You can add an extra pat of butter on top when serving, if desired
-Feeds 4 (give or take)
I was blown away on how delicious this recipe turned out. I ended up sautéing onions, garlic, and cumin seeds, then adding them to the mix.
: D ….soooo good!
I’d made cauliflower mashers before but this version is better. The cream cheese is a great addition! I also used a hard grated cheese, a Spanish sheep’s milk cheese, to add a bit of savory flavor.
I beat in an egg to the hot mash, along with the butter, and a bit of cream, just as my grandmother did with mashed potatoes. The egg gives it color and body and a bit of protein. Delicious.