Mashed potatoes are great, but you know what’s as good or even better? Creamy mashed cauliflower! This easy mashed cauliflower recipe is vegan, low carb, keto-friendly and an AIP-approved mashed potato alternative. Can be made with fresh or frozen cauliflower too
2 headscauliflower, chopped into florets(or approx. 20-24 oz. florets, fresh or frozen)
2 Tbspextra virgin olive oil
1Bunch 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. Alternatively, you may steam in the microwave for 3-4 minutes (do in 2-3 batches in a bow.) If using cauliflower rice, a steam basket won't work. You can try sauteéing in 1 Tbsp of extra-virgin olive oil in a non-stick or cast iron skillet just until soft and you'll need the amount of ounces as noted above.
Once ready, remove the florets and add to a food processor with extra-virgin olive oil, sea salt and pepper to taste. (you may need to do this in batches if you have a small food processor). 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.