Cauliflower Garlic Mashed Faux-tatoes.

Like most people, I love mashed potatoes.  I think they are the best when the skins are left on, they are creamy but hold their shape, and they have a nice garlic flavor.  Every since going gluten-free, becoming healthy, and really changing my diet, mashed potatoes have gone out the window.  While they were a treat before, they are now a complete rarity.  Until now.

Since I found out about the Weston A. Price foundation and Primal eating, I have rediscovered mashed potatoes. Only now they aren't actually made of potatoes, they're made out of cauliflower!  I used to think cauliflower was ghastly, and I would say that it was just a bad tasting version of broccoli (I love broccoli).  Well I am a firm believer that vegetables must be tried in several preparations, and more than one time, before anyone can say they don't like them.  Because now, I love cauliflower.  And after trying several fruits and vegetables several times, I now like them.  Once I didn't like cucumbers!

Now that cauliflower has made it's way into my diet, I've decided to make them in mashed potatoes.  This idea has been floating around in the Primal community for a while, and while I have made "cauliflower mash" before.  This time was different.  I went all out.  Roasted garlic.  Butter.  Whole milk.  Food processor.  Super smooth texture.  Oh yeah! 


Cauliflower Garlic Mashed "Faux-tatoes."
   makes about 8 servings

    1 head of cauliflower, steamed or boiled
    1/4-1/2 cup  raw whole milk
    4T - 6T  real grass-fed butter
    8 cloves of home-roasted garlic
    1/2 tsp  unrefined sea salt
    1/2 tsp  black pepper

To make your mashed potatoes:
  1.  Place hot boiled or steamed cauliflower, in a food processor.  Add butter and roasted garlic cloves.  Blend until smooth. Add spices. Blend.  Lastly, add milk until desired consistency is reached.
  2.  Taste.  Modify if needed. (Becareful, these are really good, it was hard to stop eating them! ;)
  3.  Serve warm with some more butter (if desired) along with a nicely cooked protein, like grass-fed beef, chicken or turkey!


Leftovers (if there are any) keep really well in the fridge.  Eat within a week.  They are even great cold!  This recipe is a great side dish option for those of us who do best on low carb, low starch, Primal, paleo diets.