Cauliflower Mash is a surprisingly delicious, nutrient-dense alternative for mashed potatoes.
It may even save you time, since while most of the process is pretty similar, there’s no potato peeling prep involved.
You can easily make the mash taste more like traditional mashed potatoes by blending in grass-fed butter and a little bit of organic milk. (Fun game: Serve it on Thanksgiving and see if anyone notices the difference!)
But we love this version that uses tangy Dijon and just a little bit of Parmesan.
INGREDIENTS
- 1 cup chicken stock
- 1 head cauliflower, cut into small florets
- 2 teaspoons Dijon mustard
- to taste sea salt
- to taste freshly ground black pepper
- 2 tablespoons grated parmesan
DIRECTIONS
- In large pot, bring chicken stock to boil over medium heat.
- Add cauliflower, turn heat down to medium-low, and cover.
- Simmer for 7 minutes or until cauliflower is fork-tender.
- Strain cauliflower and reserve chicken stock.
- Place cauliflower into food processor and add 6 tablespoons of reserved stock, mustard, salt and pepper.
- Puree mixture on high until smooth, scraping bowl with spatula couple of times. (You may need to add bit more stock to get it smooth.)
- You may need to add bit more stock to get it smooth.
WHY WE LOVE THIS RECIPE
Cauliflower is full of fiber and vitamin C and is less carby than white potatoes, and the Dijon adds flavor without messing with the nutrition value.
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