Cauliflower Mashed Potatoes
Recipe - East Maple Ridge
Cauliflower Mashed Potatoes
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 Medium head of cauliflower, broken into florets
3 Cloves garlic, peeled
1 tbsp (15 ml) Unsweetened almond milk
1/3 cup (75 ml) Parmesan cheese, grated
1/2 tsp (2 ml) Sea salt
1/4 tsp (1 ml) Ground black pepper
Directions
- Heat a large stock pot (with steamer attachment) over high heat until boiling. Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)
- Add the steamed cauliflower and garlic to a food processor (or, if you’d prefer, mix in a large bowl with an immersion blender or a potato masher). Add the Parmesan, salt, and pepper.
- Pulse the food processor until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the almond milk, tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).
- Serve hot. Garnish with fresh chives or whatever you like on your mashed potatoes.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Cauliflower - Cello, Wrapped, 1 Each
Garlic - White, Bulk, 1 Each
Silk - Almond Milk -Unsweetened, 1.89 Litre
Western Family - Shredded Parmesan Cheese, 170 Gram
Windsor - Baleine Fine Sea Salt, 750 Gram
Western Family - Pepper Black - Ground, 145 Gram
Directions
- Heat a large stock pot (with steamer attachment) over high heat until boiling. Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)
- Add the steamed cauliflower and garlic to a food processor (or, if you’d prefer, mix in a large bowl with an immersion blender or a potato masher). Add the Parmesan, salt, and pepper.
- Pulse the food processor until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the almond milk, tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).
- Serve hot. Garnish with fresh chives or whatever you like on your mashed potatoes.