I love mashed potatoes, but my gut doesn’t. For some people, the lectins in white potatoes can bother the gut. White potatoes are tasty and have some nutrition benefits, they are nothing compared to this nutrition sub: cauliflower!
This cauliflower mashed potatoes (or fauxtatoes) recipe is a great side dish for Thanksgiving or other holidays, or for a family dinner.
Before you click away, hear me out… when prepared and mashed correctly, cauliflower has a very similar texture to mashed potatoes and a sweet and buttery taste. Most kids won’t flinch at the difference, and you can rest happy knowing you are squeezing in extra protein and nutrients. Top with melted cheese, and even the most adamant of veggie haters might give it a try.
If you have really picky eaters in your house, whip really well, and provide toppings like bacon and cheese- they won’t know the difference!
- 1-2 head of fresh cauliflower or 1-2 bags of frozen
- 4 TBSP butter
- 2 T cream cheese or sour cream (optional)
- 2 T or more Parmesan (optional)
- Salt, pepper, garlic and other spices to taste
- Bring a couple quarts of water to a boil in a large pan and add cauliflower.
- Cook until tender (I suppose you could also use a microwave, but I’ve never tried since we don’t have one and don’t use them!)
- When tender, put into large bowl and add other ingredients.
- Use immersion blender or hand mixer to blend until smooth and creamy. This is the most important step… chunks of cauliflower are a giveaway!
- Sprinkle with extra cheese if desired and serve warm.
Try it today! It takes less time than boiling and mashing potatoes and your body will thank you!
Photo Credit: Suzanne Perazzini