When I first heard of mashed cauliflower, the dish sounded as exciting to me as spinach ice cream. It sounded healthy, but it didn’t sound tasty. One day, I decided to use a head of cauliflower that appeared bored in the fridge. I had no idea what to make with it, so I ended up with mashed cauliflower. To my surprise, the dish tasted amazing. It tasted close to mashed potatoes! My husband asked for seconds and the kids inhaled their portions! I will now be making mashed cauliflower regularly.
Cauliflower is rich in fiber, vitamin C and folate.
For a non-vegan version, use butter in place of coconut oil.
1 medium head of cauliflower, washed, trimmed, and chopped roughly
1/2 tsp. sea salt
3 tbsp. coconut oil
2 tbsp. olive oil
1 garlic clove
black pepper Directions:
Bring a large pot of water to a boil (enough to cook all of the cauliflower.) When the water boils, boil or steam the cauliflower until it’s very tender. Place the cauliflower in a food processor with the rest of the ingredients and process until smooth.