Looking for a version of mashed potatoes, loosely defined, that 1) tastes delicious and 2) gives you all the smooth, fluffy, mashed white vegetables you want without worrying about your blood sugars or limiting your portion size to two teaspoons? Here’s the answer to your prayers! This is surely what you’ve been waiting for! And, in response to the person whose special request for more cauliflower recipes prompted this post, this one’s for you. Thank you, Whole Foods, for the original version of this recipe.
- 6-7 cups cauliflower, trimmed and cut into small florets (approx. 1 medium head)
- 2 whole cloves fresh garlic, peeledÂ
- 1 Tbsp. extra virgin olive oil
- 1 tsp. each salt and black pepper
- sweet paprika
Bring pot with 2-3 inches of salted water to boil. Add garlic cloves plus cauliflower, and steam/boil until cauliflower is fork-tender, approx. 10 minutes. Reserve 1 /4 c. of the cooking water. Then drain cauliflower and garlic, and transfer to food processor. Add olive oil, 1 tbsp. of the reserved 1 /4 c. water, and 1 tsp. each salt and pepper. Puree by pulsing until smooth, or use a potato masher in the pot. Add additional reserved water just 1 tbsp. at a time as needed. Empty the mashed cauliflower into a beautiful serving bowl, and sprinkle lightly with paprika. Serves 4.