Our Paleo Family

Honestly, Really Delicious Mashed Cauliflower Potatoes

Undoubtedly, you’ve seen recipes for cauliflower as a substitute for potatoes or rice. Yes, you can mash cauliflower and pretend it’s potatoes. And yes, you can shred or “rice” the cauliflower and pretend it’s rice. But it’s still cauliflower. And it still tastes like cauliflower.
Here’s the story of the invention of this recipe: It was a few weeks before Thanksgiving and I was reviewing my Thanksgiving menu and wondering how I could beef up the health factor of the meal. It would already be entirely gluten free and mostly paleo, but there was still a lot of starch involved. Just for fun, I tried making my mashed potatoes with just one little potato, one whole head of cauliflower and a ton of optimism. The result was amazing! Everybody in this house was shocked at how good they were.

The thing about cauliflower is that it has a very strong flavor. If that happens to be a flavor you do not enjoy, you need to cover it up. Turns out that adding just one little potato to the cauliflower does an amazing job of masking the flavor and adding a great creamy texture to the cauliflower.

This recipe as written is primal rather than paleo because it does contain dairy. You could absolutely trade out all the dairy for non-dairy alternatives:

  • coconut cream (the fat from the top of a can of coconut milk) for cream cheese
  • ghee for butter
  • almond milk for heavy cream

My family enjoys dairy in moderation and are not bothered by it so this is one time we use the real deal because in my opinion, the small amount of dairy in this recipe, makes this dish taste even better.

Pay close attention to the details in the instructions because each step is important if you want the final result to most closely resemble mashed potatoes. These will be thinner in consistency than full blown mashed potatoes, but that’s because cauliflower is mostly water.

I served this to my extended family at Christmas and it was the one dish that was scraped clean. And in my house, no one groans anymore when I pick up a head of cauliflower at the grocery store!

Trim Healthy Mama Plan notes: The one small potato in this recipe keeps the carbs low enough that this still qualifies as a THM-S recipe. If you use low fat cream cheese and half and half instead of cream, it is a fuel pull, as long as you don’t have a huge serving.

Primal Mashed Cauliflower Potatoes
Print Recipe
A delicious low carb substitute for traditional mashed potatoes.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
60 minutes
Primal Mashed Cauliflower Potatoes
Print Recipe
A delicious low carb substitute for traditional mashed potatoes.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Wash cauliflower well. Remove stem, leaves and core. Cut into approximately equally sized chunks. Don't be too precise with this. Just cut it up into chunks about 1/4 cup in size. Wash and peel potato and cut into same size as cauliflower chunks. Add vegetables to a large saucepan filled with water. Place on high heat and bring to a boil. Reduce heat to simmer and cover with a lid.
  2. Continue to simmer vegetables until they are very tender. This takes 12-15 minutes. You should be able to pierce the veggies with a sharp knife and meet no resistance. You should even be able to tell just by looking at them that they're done. They should be almost falling apart.
  3. Drain vegetables well and return to pot over medium high heat. Stir around constantly for just a minute or two. The purpose of this step is to dry off any excess water.
  4. Heat oven to 350 and grease a small casserole dish (8x8 or small round dish) with coconut oil, butter or ghee. Set aside.
  5. Now add the vegetables to the bowl of a large food processor and add cream cheese, butter, salt, pepper and garlic. Pulse until very smooth. Taste. Add more salt and/or pepper, if desired.
  6. Because cauliflower is so full of water, you may not need to add any liquid at all. If your mash is a little thicker than you prefer, you can add a little broth and/or cream until you reach your desired consistency.
  7. Pour into prepared casserole dish. Dot a few pieces of butter over top of cauliflower. Bake 20-30 minutes, until starting to brown on top and bubbly around the edges. See notes below for making ahead.
Recipe Notes

One great thing about this recipe is that it can be made a head. You cream the vegetables and pour into a casserole dish then bake when ready. You can refrigerate for a couple days before baking and serving or wrap well and freeze. Just allow about two days for the casserole to thaw completely before needing to bake.

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