Cauliflower Faux Mashed Potatoes

My mom makes uh-mazing mashed potatoes! Seriously. They’re the best ever. I commented on how much I like them this past Thanksgiving, and she told me I wouldn’t want to know what’s in them…

Errrr! Back up a second. I’m all about cheat meals and celebrating holidays, but on a day-to-day basis, I really don’t need the extra starch and calories…especially in the evening (when I’m most likely to eat mashed potatoes).

Therefore, I give you…Cauliflower Faux Mashed Potatoes!


Do they taste like mom’s? Well. Not exactly. But I do love the texture & enjoy the taste in general! Just know they’re not quite the same.

I’ve made these a few different times now; here is the best outcome.

Start by chopping a head of cauliflower. Never done this before?! Me either. Apparently (according to youtube) it’s best to start from the back/bottom by slicing off the bigger chunks then working your way to the smaller ones. I chose to¬†use two different sized knives to accomplish this task.

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Next, chop the cauliflower into small pieces. And place in tupperwear. This is one thing I did differently this time and enjoyed: I added olive oil, a little bit of pepper, and a little bit of garlic then shook to flavor cauliflower. Feel free to use any seasonings you’d like….I’m not much of a seasoning guru (unlike my better half).

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Toss seasoned cauliflower into steamer basket and steam for 12 minutes once water is boiling.


Once steamed, throw cauliflower into blender with veggie or chicken stock and minced garlic. I personally don’t mind the garlic from a jar; it definitely adds moisture to the mix. Feel free to go the real route if you’d like.

The blending isn’t as simple as making a quick smoothie. It’s important to stop periodically to let the steam out of the top as well as use a spoon to push cauliflower¬†off the walls and into blender. Blend to your desired consistency.

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The cauliflower does cool after all the blending and typically needs to be reheated. Feel free to heat in the microwave or stovetop. Sprinkle with chives for presentation.



Full Recipe: Makes two servings
1 head of cauliflower
1 tsp olive oil
dash of pepper & garlic powder (or seasoning of your choice)
3 tablespoons of veggie/chicken stock (add as needed to create perfect texture)
1 tbs minced garlic

Chop cauliflower. Shake chopped cauliflower with olive oil and spices in closed tupperwear container. Steam cauliflower for 12 minutes.
Blender cauliflower, veggie/chicken stock, and garlic. Periodically stop blender to let out steam and push cauliflower from walls back down into blender.
Reheat cauliflower. Add chives for presentation.


Below is a bundle of my favorite recipes.
I’ve tried every single one, and each photo & story is from my very own kitchen.

Happy Eating!


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