The idea of cauliflower mash is great. Replacing potatoes with a low carb, high nutrient vegetable is a dream come true. However, I’ve noticed that either this swap is so bland and completely unsatisfying, or there so much butter/sugar/cream is added to the equation that it defeats the purpose of making the healthy switcharoo in the first place.
I decided to take the task on myself to create a lighter, yet creamy and delectable version of cauliflower mash. This is super easy and seriously will not disappoint.
The heavy dose of garlic will be sure to keep any vampires or unwanted sexual advances very much away.
Makes ~4 cups of mashers
4 cups cauliflower florets
2 cloves garlic
1/2 small white onion
2-4 tablespoons cashew milk or milk of choice
1-2 teaspoons melted coconut oil
Salt and pepper to taste
½ cup parsley
Optional: ½ teaspoon garlic powder
Heat oven to 375F. Place garlic cloves in foil and either spray/drizzle with oil of choice (coconut/olive oil). Place on baking sheet and set timer for 45 minutes.
20 minutes into roasting the garlic, place chopped ½ of a small white onion that has been lightly tossed/sprayed with oil of choice onto the baking sheet and return to oven for the additional 25 minutes of roasting time.
Meanwhile, steam your 4 cups of cauliflower.
Once all veggies have been prepared, place them in a blender or food processor. Add in the 1-2 teaspoons of melted coconut oil, salt and pepper and optional garlic powder.
Blend the mixture, slowly adding tablespoon by tablespoon of milk until a smooth consistency is reached.