Creamy Dairy-Free Mashed Cauliflower

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This easy mashed cauliflower recipe is vegan, low carb, keto-friendly, and an AIP-approved mashed potato alternative.

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"I make this ALL THE TIME! It’s one of our favorites with steaks and chops — makes me feel like I’m having mashed potatoes but so much healthier and without feeling guilty." -LISA LOTTS

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Ingredients – 2 heads cauliflower, chopped into florets (or approx. 20-24 oz. florets, fresh or frozen) – 2 cups water

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Ingredients – 2 Tbsp extra virgin olive oil – 1 Bunch of fresh chives for topping – pinch of sea salt and pepper (omit for AIP) to taste

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Bring water to boil and place florets in a steam rack on top, covering until tender and you can easily pierce with a fork (but they’re not falling apart), approx. 7-8 minutes or so.

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Once ready, remove the florets and add to a food processor with extra-virgin olive oil, sea salt and pepper to taste. You may alternativeely mash using a hand masher, an emulsion blender in a largee mixing bowl or pot if you don't have a food processor.

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Transfer the mashed cauliflower to a serving dish and top with more oil or butter/ghee and fresh chives and sea salt if needed. Hot tip: check out my herbed mushroom gravy as a perfect topping.

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Get the full recipe here

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Creamy Dairy-Free Mashed Cauliflower

This easy mashed cauliflower recipe is vegan, low carb, keto-friendly, and an AIP-approved mashed potato alternative.

"I make this ALL THE TIME! It’s one of our favorites with steaks and chops — makes me feel like I’m having mashed potatoes but so much healthier and without feeling guilty." -LISA LOTTS

Ingredients – 2 heads cauliflower, chopped into florets (or approx. 20-24 oz. florets, fresh or frozen) – 2 cups water

Ingredients – 2 Tbsp extra virgin olive oil – 1 Bunch of fresh chives for topping – pinch of sea salt and pepper (omit for AIP) to taste

Bring water to boil and place florets in a steam rack on top, covering until tender and you can easily pierce with a fork (but they’re not falling apart), approx. 7-8 minutes or so.

Once ready, remove the florets and add to a food processor with extra-virgin olive oil, sea salt and pepper to taste. You may alternativeely mash using a hand masher, an emulsion blender in a largee mixing bowl or pot if you don't have a food processor.

Transfer the mashed cauliflower to a serving dish and top with more oil or butter/ghee and fresh chives and sea salt if needed. Hot tip: check out my herbed mushroom gravy as a perfect topping.

Get the full recipe here

For more delicious recipes visit

Food by Mars

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