Yes, I know I’m not the inventress of cauliflower “mashed potatoes,” or even one of the first people to reinvent this nearly calorie-less comfort food, for that matter. However, I can safely say that my rendition of this totally legit dish might just be the best one.
I have dramatically improved upon the mashed cauliflower I made for Thanksgiving, and will now proceed to impart said miracle to you all.
Cauliflower “Mashed Potatoes”
Serves 4
2 medium-sized heads of cauliflower, washed and chopped into florets
1-2 tablespoons melted coconut oil*
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
Fresh black pepper to taste
Herbs to taste (I like rosemary and thyme)
*Note: I say go for two tablespoons of coconut oil – it’s practically the only calories in the whole dish, and coconut oil is comprised of medium-chain fatty acids that your body metabolizes instead of storing as fat. Of course, you can also use another fat like Earth Balance or olive oil if you prefer, but I’ve found that coconut oil gives these “potatoes” the buttery, crave-worthy flavor that sets my recipe apart from all other iterations.
Steam the cauliflower florets until very tender (I’m talking almost-dissolve-at-your-touch tender…). Puree cauliflower in a food processor or high-speed blender until smooth, occasionally scraping down the sides. Add in coconut oil, nutritional yeast, sea salt, pepper, and optional herbs. Continue pureeing until desired consistency is achieved (a couple minutes). Add any additional salt and pepper to taste.
A food processor is probably the best option for this recipe, as most blenders will have trouble pureeing the cauliflower without additional water (not the end of the world – I sometimes add a couple tablespoons of water to assist in blending anyway – but you shouldn’t have to do so). If you have a high-speed blender such as a Vitamix, which I used for the batch pictured, it works great, and results in an almost unreal silky-smooth texture. I like it both ways, so experiment!
Post-pureeing, you can also pour the cauliflower into a casserole dish and stick it in a 350° oven for 20 minutes, or until golden-brown on top. Not only does the cauliflower develop a nice, crispy top to play off the velvety texture, but it looks pretty to boot! If you’re not serving it immediately after preparing, you’re going to have to reheat it anyways, so what have you got to lose?
Let it be known: I have nothing against the humble potato. Potatoes are rich in vitamin C, vitamin B6, and copper among other things, and, prepared healthfully, they’re relatively low in calories. Sometimes though, you just want to eat a giant bowl of “mashed potatoes,” or a similar comfort food, without feeling like a bloated toad, and this recipe is perfect for that. :)
As good as cauliflower “mashed potatoes” are, everything in moderation! I made them a little too often while perfecting my recipe, and now need a break. I suppose you guys will just have to eat extra on my behalf for a while!
