“Cauli” Mash is what we call it at my house. My roommate, Eliz, has a habit of shortening every single word, and it stuck. And props to my other roommate, McCayn, for coming up with this recipe.
If you want something that tastes like comfort food, but is still Paleo this Cauliflower Mash is perfect! When we plan our schedule out for the week, my roomies and I always look forward to “cauli” mash day. I’d say it’s top 3 of my favorite recipes!
Cauliflower is a lot more versatile than you would think. For Thanksgiving I made this Cauliflower Mash into a casserole, and it was a HIT. I shared that recipe on PaleOMG. Go check it out! The recipe I’m sharing today is just the base recipe, but get creative and add whatever you’d like. Some who eat dairy may add cheese or heavy cream. I’m personally good with just some pastured butter, salt, and pepper. If you don’t eat butter, sub for coconut oil, bacon grease, or coconut milk.
The trick to this recipe is leaving it chunky, not pureed. In my Faux-tatoes, I pureed the cauliflower in the food processor. But after some further testing, I’ve decided I like this way better! Think about how you like your potatoes… I never liked mine too thin. The thicker the better. And remember, the more butter you add, the richer it will be. Be careful, too much butter may be too heavy! Now go enjoy.
- 1 head of cauliflower
- 2-4 Tablespoons pastured butter
- 1 Tablespoon garlic salt
- Salt and pepper to taste
- Cut cauliflower. (doesn’t have to be in small florets, I leave mine big)
- Place cauliflower in a pot of water. Make sure it is fully immersed.
- Bring water to a boil. Let cauliflower cook for about 15 minutes. It should be very easy to poke through with a fork.
- Drain water from pot. Leave cauliflower on low heat, and mash with a potato masher or spatula or fork.
- Add butter and seasoning. Mix well.
- Serve hot. Or with eggs in the morning!