Cauliflower mash is a popular side dish I often serve with many of my entrees. A Paleo take on traditional mashed potatoes. Surprisingly, it’s difficult to differentiate the taste between the two. So why not eat the less starchy and low carb mash! I found this article that explains in detail the nutritional difference between potatoes and cauliflower. I’ve encountered many cauliflower mash recipes, but have not found one I really love. So my mission was to create a light tasting and simple recipe that would really compliment any main dish.
Find the largest head of cauliflower, cut into 1/2 -inch pieces & rinse
4 tablespoons coconut oil
1/4 cup almond milk (any paleo friendly milk will do)
1 tablespoon parmesan cheese
1 teaspoon sea salt & pepper, plus more to taste
1. Add a few cauliflower pieces in at a time to the food processor and pulse until rice like consistency. Transfer to a bowl and repeat as needed.
2. On low heat melt 2 tablespoons of coconut oil in large skillet. Add cauliflower rice. Cover and steam stirring occassionaly for 20 minutes or until tender.
3. Transfer the cauliflower to a food processor. Add the remaining 2 tablespoons of coconut oil, almond milk, parmesan cheese, salt and pepper. Process until smooth.
4. BONUS STEP- Get a little fancy and add the finished cauliflower mash to a baking dish. Broil on high for 5 minutes or until the surface of the cauliflower mash turns a golden color.