This dreamy mashed cauliflower gives mashed potatoes a run for it’s money! It’s creamy, buttery, and gloriously gluten-free.
- 1 head of cauliflower
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt, plus more to taste
- 1/2 cup of half and half
- a pinch of white pepper (black pepper will work too!)
- delish dried (or fresh!) parsley and paprika for topping
Cut + separate into large florets. Blanch for 15 minutes in shallow, boiling water. (just enough to cover the tops) I'm in the habit of seasoning the water with some freshly ground black pepper and a pinch of kosher salt -- feel free to follow suit! To maintain texture and avoid watery cauliflower, toss strained cauliflower into an ice bath immediately after blanching. Allow to cool and strain, placing cauliflower in either a pot or directly into your food processor. [see note below]
Side Note: If you're making this for yourself and/or other adults, you can easily skip the food processor and simply mash the cauliflower with a masher or fork just like you would with potatoes. Break out the processor if you're making this for texturally-challened or picky children to give the cauliflower a smooth, whipped consistency. Since making it with the processor the first time, I now just fork-mash the cauli and call it a day.
Choose your mashing method [above] and heat on medium-low on the stove top in a small pot or pan. Add 1/2 cup of half and half, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp salt. Next add your white pepper. Stir to incorporate and taste. Adjust seasonings as needed. I always add extra garlic powder and a little extra salt + pepper.
Garnish with chopped chives or dried parsley + paprika and serve steaming hot aside your favorite meal or atop a bed of roasted spaghetti squash.
VEGAN? use refrigerated So Delicious coconut milk instead of the dairy, its really good and has a thicker consistency than other dairy-free milks. A splash of their coconut milk creamer would also work marvelously! To make up for the lack of dairy, you can add a little extra flavor with a drizzle of olive oil or a teeny bit of earth balance if desired =)
GO GREEK! If you’re a fan of sour cream and chive mashed potatoes, add a little plain greek yogurt and freshly chopped green onions to the recipe or even as a later addition to jazz up leftovers.
So… how was it?!
Rarely do I ever need to test a potential recipe 5 times before blogging it, but when it came to this one, I couldn’t stop making it!!!
Instead of making it the same way each time, I changed a few small things in each batch and can honestly say I loved every. single. one. My favorite is posted above and I can totally vouch for substitutions with coconut milk, butter, and even greek yogurt. It is also absolutely AMAZING over roasted spaghetti squash — by far my favorite way to eat it! I add a little of my favorite spaghetti sauce to the plate and stir it all together. In. Love.