Vegan Lean Cauliflower Mashed Potatoes
Serving Size: 4
Healthy and delicious Cauliflower Mashed Potatoes – A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt potIngredients
- 3 pound cauliflower 1 large head, trimmed and cut into florets
- 3 clove garlic
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
For garnish
- fresh thyme chopped, optional
- extra virgin olive oil optional
- flavored salt optional
- freshly ground black pepper optional
Instructions
- Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
- Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and purée until smooth. (You can also use a potato masher or hand blender).
- Adjust the salt and pepper to taste.
- Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.
Reheating Instructions
You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days, or freeze it to last a few weeks.
Nutrition
Calories: 119kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1027mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 165mg | Calcium: 79mg | Iron: 1mg