These 4 ingredient Healthy Garlic Mashed Cauliflower Potatoes are a vegan, gluten free and low carb side dish! They’re only 70 calories, 2 Smartpoints and are a great way to get kids to eat veggies!
Pin Healthy Garlic Mashed Cauliflower Potatoes
Eating “faux” food is something that my real-whole-food loving soul would USUALLY consider a FAUX PAS.
But, these cauliflower mashed potatoes? NOT ONE OF THOSE TIMES.
*ducks and covers while some of you throw things at my head for calling blendy-creamy-cauliflower “potatoes.”
I know. I KNOW. There are VRY VRY strong feelings about how to make mashed potatoes. Or, at least there are in my house.
Mr. FFF believes they should be mish-mashed with lots and lots of BUTTER. My family? We were always team “CREAM CHEESE.” Other people might even be more into mashed sweet potatoes.
However, one thing that doesn’t usually come to mind is CAULIFLOWER. But, I am going to put my lawyer shoes on (which are VRY VRY fancy, leather-patent high heels that are OH SO shiny, if you want to know) and make a case for these healthy garlic mashed cauliflower potatoes to be included alongside your easy gluten free stuffing, scalloped sweet potatoes AND healthy vegan green bean casserole this turkey-day:
- PRETTY much every other side dish on your table is MOST LIKELY carbs. I mean, we’ve got paleo maple oven roasted sweet potatoes in coconut oil, cauliflower alfredo vegan scalloped sweet potatoes and Moroccan simple gluten free stuffing, just to name a few. I’m sure there’s even some traditional roasted garlic mashed potatoes.
Those stretchy pants are already gonna be A STRETCHIN’. So, lets dial it back JUST A BIT.
- Just kidding. Carbs are the reason for the season. This means that if you do a little low carb-cauliflower-magic instead of taters, you have EXTRA carb-room for a second paleo pecan pie bar.
I think we can agree that this makes logical sense in our food-loving-minds. More pecan pie >>> a boring scoop of potatoes ANY DAY in my Thanksgiving food book.
- This easy mashed cauliflower actually tastes like potatoes. I mean, I don’t want to lie to you and tell that they taste X-ACTLY the same.
I am still a real human that realizes it’s STILL a vegetable.
But, you guys. Mr. FFF even agreed that they are PREE CLOSE.
What says the Jury? Are you IN or are you OUT?
P.s I feel like food-related jury duty would be the only jury duty that I would actually want to attend. Why is this not a real thing?
Anyway. I decided that you are pro cauliflower mash, so let’s break this STUPID easy, TOTALLY idiot PROOF recipe down.
How to Make Mashed Cauliflower:
- Chop cauliflower. <– Duh
- Boil cauliflower in salty water until it reaches the perfect fork-tender texture. Drain it. Let it sit until cool enough to handle <– don’t get ahead of yourself. It only ends in PAIN.
Literally. You’ll burn your hands.
- RING IT OUT in a kitchen towel. This is the super-secret to making these healthy garlic mashed cauliflower potatoes SO thick and creamy-smooth. If you skip this step, your dreams of low-carb-yummy-potato-substitutes will be DASHED in the sense that they will be watery and gross and all-around BAD NEWS.
- Add some flavoring elements and blend-blend-blend in a food processor until BLISSFULLY smooth. We’re adding roasty garlic because it’s SO YUMMY and dairy-free cream cheese for a little extra LUSCIOUS, creamy goodness.
You can also use regular cream cheese with dairy. These faux taters are whatever YOU want them to be.
VOILA! You are a champion of the kitchen. You can BASICALLY do that in your sleep.
Except don’t. Food processors + sharp blades + sleeping you = can only end badly.
Shove all your wrong-thinking brains ideas about low-carb-healthy side dishes on the day of EATING being a bad idea, out the window.
Which should be pretty easy in light of extra slices of pie on the horizon.
Healthy Garlic Mashed Cauliflower Potatoes
- 1 head garlic
- 1 tsp Extra-virgin olive oil
- 5 Cups Cauliflower florets (1 lb)
- 1/4 Cup Dairy free cream cheese (or regular works too!)
- 1/2 tsp Salt or to taste
- 1 pinch black pepper
- Preheat your oven to 400 degrees. Slice 1/4 inch of the top of the head of garlic, peeling off the excess papery skin, and trying to keep the head intact.
- Place the garlic onto a piece of tinfoil and drizzle with the oil, rubbing into into the top and sides of the garlic. Close the tinfoil to make a packet around the garlic (remember to put the shiny-side in!) and roast until the center of the garlic is very soft, about 40 minutes.
- While the garlic cooks, bring a large pot of water to a boil. Then, add the cauliflower florets into the boiling water, cover and cook until fork tender, about 8-10 minutes.
- Drain the cauliflower and spread onto a thin kitchen towel. Let cool for 5-10 minutes until cool enough to handle. You do not want to burn your hands!
- Wrap the cauliflower in the kitchen towel and ring out as much excess moisture as you can. Really put some muscle into it, as this gives you thick and creamy cauliflower potatoes, not thin, soupy ones! I like to do this in 2 kitchen towels to really make sure the water is gone!
- Once you've gotten ALL the moisture out, place the cauliflower into a large food processor, along with all the remaining ingredients. Squeeze the softened garlic cloves out of the head and then add them into the food processor (*read notes!)
- Blend everything together until smooth and creamy, stopping to scrape down the sides of the food processor as necessary. You'll need to let it run a few minutes to get everything super smooth!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 2 POINTS+: 2. OLD POINTS: 1
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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