Mashed Garlic Cauliflower

On the same day I made the parmesan spiraled veggies I also tried a new recipe from Delicious by Dre.  Again, I was trying to wean away from bringing another carbolicious side dish.  The finished product:  mashed garlic cauliflower

At first I was skeptical about how good mashed cauliflower could really replace mashed potatoes but I was surprised, by not only how easy it was to whip up, but by how yummy this dish was!  The texture can be made to the same consistency as mashed potatoes and with the special seasoning – nutritional yeast seasoning, the cauliflower takes on a buttery and cheesy flavor.  Some were fouled these weren’t potatoes.


(makes 3 – 4 side servings)

  • 1 head of cauliflower, roughly chopped into large pieces
  • 6 cloves of garlic, peeled and smashed open with the side of a chef’s knife
  • 2 cups chicken or vegetable stock
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 2 tbsp nutritional yeast seasoning (available at Kroger & Whole Foods)
  • 3 green onions/chives sliced

Chopping Cauliflower


Boil cauliflower, garlic, stock and sea salt, simmering for 15 minutes or until tender.

Chicken stock - getting ready for the cauliflower

Drain the cauliflower and garlic in a strainer, pressing out as much liquid as you can.

For this next step you can use either a food processor and puree or a hand mixer/blender.  I didn’t feel like getting out my food processor so I opted for the easy hand mixer.  Puree the garlic and cauliflower until you reach the desired consistency then add the remaining ingredients leaving some chives for layering on top.  Depending on how savory you like your potatoes you may need to add more yeast seasoning and/or salt.

Either eat right away or place in the oven on low, stirring before serving.


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