Creamy Cauliflower Mash

I have always loved roasted cauliflower- the caramelized, garlicy, almost burnt parts are my favorite. And now it seems, to my delight, that everyone has jumped on the cauliflower bandwagon! This versatile veggie can be used like rice, flour, pizza crust and, of course, potatoes. And THESE cauliflower mashed ‘potatoes’ are hands down, the best! My husband, who is not as much of a cauliflower fan as I am, says this creamy mash has ruined him from ever eating normal mashed potatoes again. I must give credit to Every Last Bite for the inspiration for this delicious recipe.

There are only 4 ingredients in this incredible side dish and none of them are cheese. Yet, these are the creamiest mashed ‘potatoes’ you will ever taste. They are simple to prepare and make a great side for any protein, or the perfect ‘potato’ topper for grain-free shepherd’s pie. They are so smooth and creamy that my kids like to use them for dipping: grilled chicken, other veggie sides, fingers, you name it!

I have used fresh cauliflower and frozen riced cauliflower for this recipe. Both produce excellent results. I always keep a few bags of riced cauliflower in the freezer for quick side dishes. There are 3 simple, but crucial steps in making this mash so delicious, ultra creamy and smooth.

1. Add the flavor- Sauté garlic in a little olive oil before adding the cauliflower.
2. Simmer for creaminess- Simmer mixture in almond milk until all of the liquid is absorbed.
3. Puree until silky smooth

That’s it! Simple ingredients prepared with love = amazing food!

Creamy Cauliflower Mash (SCD, Dairy-free, Grain-free)

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★★★★★

5 from 1 review

• Author: Kristi McCollom
• Total Time: 30 minutes
• Yield: 6–8 servings 1x

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Description

This simple but super creamy mash will have you licking your plate! With only 4 ingredients (plus salt and pepper), this nutritious side dish is easy to prepare but full of amazing flavor.

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Ingredients

Scale 1x2x3x

1 small head of cauliflower OR 2 10 oz bags of frozen riced cauliflower

2 garlic cloves

1 Tbsp

1 1/2 cups almond milk

1/2 tsp salt + more if desired

ground black pepper

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Instructions

1. If using a head of fresh cauliflower, cut off the florets and chop into very small pieces (like cauliflower rice).  You can use a food processor to quickly chop or even a box grater.  The size of the cauliflower doesn’t really matter but the smaller the pieces, the more quickly they will brown and absorb the liquid in the coming steps.
2. Mince the garlic.
3. Heat olive oil in a large heavy bottomed sauté pan and sauté garlic for 60 seconds until the oil is fragrant.
4. Add bagged or fresh cauliflower rice and sauté until all of the moisture is gone and it starts to brown slightly (about5-7 minutes).  Stir every few minutes to avoid burning.  I know mine is ready when the cauliflower just starts to stick to the pan.
5. Add almond milk, salt and pepper and bring to a simmer.  Simmer until all of the liquid has been absorbed (about 15 minutes).
6. Taste at this point and add more salt if desired.
7. Using a food processor or an immersion blender, puree the cauliflower until it is completely smooth.  The smoother the better!
8. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

This dish reheats well and even freezes well!  So make a double batch for a quick weekday side dish.

I have substituted chicken broth for almond milk or used half of each.  Both versions deliver a slightly different but delicious taste!

• Prep Time: 5
• Cook Time: 25