Mashed cauliflower is a delicious low-carb alternative to traditional mashed potatoes.
4 cloves garlic
Salt and pepper
2 large heads cauliflower
3 tablespoons olive oil
1 cup low-fat buttermilk
2 tablespoons chopped fresh parsley, for garnish, optional
How to Make It
Place garlic in a large pot of salted water and bring to a boil over high heat. Separate cauliflower into small florets and add to pot. Bring back to a boil, reduce heat to medium-high and cook until cauliflower is very tender, 10 to 12 minutes. Drain well, transfer back to pot and cook over medium-high heat, stirring constantly, until dry, about 3 minutes.
Combine garlic, cauliflower, olive oil and buttermilk in a large bowl. Use a potato masher to mash cauliflower until thick and pulpy. Transfer to a large saucepan and bring to a simmer over medium-high heat. Cook until warmed through, about 5 minutes. Season with salt and pepper. Sprinkle with parsley, if desired, and serve hot.
This is my first cauliflower mash & I thought this tasted delicious. If you have cauliflower to use up, then I suggest you try this recipe. The only modification I did was cooking the cauliflower longer than 3 minutes after boiling/draining. I found the cauliflower was still wet, hence the longer cook. Also, I followed the advice of the previous 2 reviews. I started with 1/4C, and added small amounts till it resembled a creamy texture. Suggested topping: grated Parmesan. 😁
I followed the advice of the previous review and only used 1/2 cup of milk. I thought this was an excellent dish. Cauliflower is one of my families favorite vegetables and I am always looking for different ways to cook it. They have already asked for me to make it again.
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