Mashed cauliflower!

Smashed Cauliflower

Mashed cauliflower!
Smashed cauliflower!

So.

Just about everyone I know makes and/or loves mashed cauliflower.

And I never really understood.

Last year, I tried making it for the first time, and really I just wanted mashed potatoes. I stuck my cauliflower into my blender and pureed it until smooth. And I probably added all sorts of crap, like butter and sour cream. And I was just SO excited.

And I thought it was gross. Like baby food.

Part of the problem was that yes, it looked like baby food. The puree was just too smooth. The other piece of that was that I just really wanted mashed potatoes, and these tasted NOTHING like mashed potatoes! Sad times!

However, I have recently discovered that smashed cauliflower can really be a delicious alternative to mashed potatoes, if you get it out of your head that they ARE mashed potatoes. (Because they aren’t, and they really don’t taste like them, either.)

Smashed cauliflower is very mild, and a great side dish for lots and lots of main dishes. AND, it’s Paleo-okay!!

It took me a few tries before I finally got everything correct, and now that I do, I’m passing it on.

Really, all you need to do is bring some water to a boil, and then salt it with sea salt like you would pasta.

Boil your water!
Boil your water!

Throw in your cauliflower,

Throw in your raw cauliflower.
Throw in your raw cauliflower.

place your lid on the pot,

Top off your pot!
Top off your pot!

and set your kitchen timer.

Don't forget to time it!
Don't forget to time it!

Then, strain your goods!

Strain your cauliflower!
Strain your cauliflower!

And mash it up with some yum yums!

Om nom nom!
Om nom nom!

And then you have it! Smashed Cauliflower!

Finished product!
Finished product!

Smashed Cauliflower

Ingredients

• 5-6 cups cauliflower, cut into florets
• 1 tablespoon olive oil
• Sea salt
• Cracked black pepper

Directions

Bring a large pot of water to boil. Add sea salt to season, and add cauliflower florets to the water. Replace the pot lid, a little off to let steam come out.

Boil for approximately 25 minutes, or until cauliflower is extremely tender. Once cauliflower is done cooking, strain the water from your pot and return strained cauliflower.

With a fork or a potato masher, smash cauliflower to desired chunkiness. If you prefer your cauliflower very smooth, pulse in a food processor.

Add olive oil and cracked black pepper to taste.

So, I tend to like to eat a lot of this, so using this recipe would make ME two servings. WW people, if you too like a lot of smashed cauliflower, that would be 2p+ for you! OM NOM!

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Published by

Danielle

Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

2 thoughts on “Smashed Cauliflower”

  1. I just discovered your blog – you have some great recipes – (I’m not paleo, but have cut flour and sugar from my diet, so many of your recipes are of interest to me!).

    A suggestion for the smashed cauliflower is to roast it first, then smash it. Makes a much fuller flavor!

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