Dive headfirst into this flavorful and fiber-full feast.
From large crowds to picky eaters, mashed potatoes appease all. Have you ever wondered if you could bridge the gap from delicious to nutritious without losing your regulars along the way?
This mashed cauliflower masks its true vegetable identity and successfully poses as the beloved mashed potato side dish. Scoop some of this comfort food onto your plate and dig in. You won't even think about those old starchy, white potatoes. You'll dive headfirst into this flavorful and fiber-full feast.
- 1 head of cauliflower
- ½ Tbsp. butter
- 3 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. pepper
- pinch of cayenne
- 1 Tbsp. green onions, chopped (plus a little extra for garnish)
- ¼ cup water
1. Chop the cauliflower into florets and add into a large pot. Cover with water and bring to a boil.
2. Reduce the head to low and steam the cauliflower for about 12 minutes, or until tender.
3. Meanwhile, add the butter into a small pan and turn to medium heat. Add the garlic and sauté for about 1 minute.
4. Once the cauliflower is fully cooked, remove from heat and drain. Place the cooked cauliflower into a food processor with the sautéd garlic, butter, salt, pepper, green onions, and cayenne.
5. Process until creamy. Add a splash of water—up to ¼ cup—as you blend when necessary.
6. Scoop into a serving bowl and top with a garnish of green onions.