Keep your favorite high carb side in your low carb diet with this Cauliflower Mashed Potatoes recipe! Made with simple ingredients, super easy to make, and guaranteed to satisfy.
The first thing you need to do is to cook your cauliflower. Whether you use fresh or frozen is completely up to you, today I’m using fresh and preparing on the stovetop.
Boiled Cauliflower
To cook your fresh cauliflower on the stovetop all you need to do is boil it until it starts to split with a fork. Make sure to remove your cauliflower leaves beforehand.
Drain your cauliflower once it’s done boiling and place it into either a food processor or really powerful blender. If you don’t have a food processor, here’s a link to the one we’ve been using for years and recommend.
You change up the flavor of these cauliflower mashed potatoes by simply adding in other herbs, spices, or seasonings to them.
However much cauliflower you make it completely up to you, I used a large head (around 600g) today.
Continue by adding into your food processor 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 ounce of fat free milk, 2 tablespoons of parsley, and 3 cloves of garlic or 1 1/2 teaspoons of minced garlic.
Process or blend everything together until it looks like your cauliflower mashed potatoes.
Last, add and process in 1 tablespoon of butter or butter substitute.
That’s it, you’re done! Pair these with your favorite protein, vegetables, and so on.
Ready for a Cauliflower Pizza next?
Cauliflower Mashed Potatoes
What We Used
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Ingredients
- 1 Head Cauliflower
- 3 Cloves Garlic - 1 ½ Teaspoons Minced
- 2 Tablespoons Parsley
- 1 Tablespoon Butter - or Butter Substitute
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Ounce Milk Substitute - or Milk
Instructions
- Cook your Cauliflower by boiling it until it splits with a fork
- Combine all of your ingredients into a food processor
- Process everything together until they look like mashed potatoes
Video
Notes
- Calories: 296
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 280mg
- Carbs: 34g
- Fiber: 15g
- Sugar: 16g
- Protein: 13g
Nutrition
4 Comments
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Can I use steamed cauliflower? And how many ounces of the steamed would be equivalent? Thanks
Maybe someone else can chime in here? I haven’t tried it myself with steamed cauliflower. I would suggest the same amount and to just make sure it’s fully drained or the texture won’t be good!
I was doubtful that these would have enough flavor, but they came out freaking aswesome.
Keep the recipes coming!
You got it! Thanks for the comment