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Garlic Cauliflower Mashed Potatoes

Serves 6

25 min

Garlic Cauliflower Mashed Potatoes

Recipe GLPRe1c9fe66b63f8e

0.0(0)
Side Dish
25 min
Servings: 6
Stovetop
SNAP eligible

A creamy, luxurious cauliflower mash infused with roasted garlic and warm spices. This grain-free, dairy-free side dish delivers the comfort of traditional mashed potatoes with a lighter profile. Perfect for Whole30, keto, or paleo diets, it's rich with ghee and finished with nutmeg and black pepper for sophisticated flavor.

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Ingredients

1 large head cauliflower (about 3 pounds), cut into florets and stems

5 large garlic cloves, peeled and halved

Kosher salt to taste

¼ teaspoon freshly ground nutmeg

¼ teaspoon freshly ground black pepper, plus more to taste

2 tablespoons ghee

Directions

  1. Fill a large 6-quart pot with 1 to 2 inches of water and bring to a boil over high heat. Place a steamer basket inside the pot.

  2. While the water heats, wash the cauliflower head thoroughly. Trim away the leaves and cut the florets and stems into uniformly sized pieces, about 2 inches each. Even sizing ensures even cooking; uniform appearance is not important since the mixture will be processed smooth.

  3. Once the water reaches a rolling boil, arrange the cauliflower stems, half of the florets, and all the garlic cloves on the steamer basket. Season generously with kosher salt.

  4. Add the remaining cauliflower florets to the steamer basket, season with additional salt, cover with the lid, and steam for 10 to 12 minutes until the cauliflower is very tender and easily pierced with a fork.

  5. Transfer the steamed cauliflower and garlic to a food processor. Do not drain; the residual moisture helps create a creamy consistency.

  6. Add the nutmeg, black pepper, and ghee to the food processor.

  7. Process until the mixture reaches a smooth, creamy consistency, about 2 to 3 minutes, stopping to scrape down the sides as needed. Taste and adjust salt and pepper as desired. Serve immediately while hot, or transfer to a covered container and refrigerate for up to 3 days.