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Cauliflower Mash that is the New Thanksgiving Favorite

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Cauliflower Mash that is the New Thanksgiving Favorite

It would be rare to find a Thanksgiving spread without mashed potatoes. While potatoes themselves can be a healthy part of our diet, the standard mashed potato recipe is full of inflammation-causing dairy and low-quality fats. Replace the standard white potato to make a cauliflower mash for an even healthier version, and just as delicious!

Ingredients

  • 2 medium heads cauliflower (about 2 pounds total once trimmed)
  • 1/4 cup olive oil, plus more for baking
  • 3 tablespoons coconut cream
  • 1/2 teaspoon onion powder
  • 4-5 cloves roasted garlic
  • 3-5 tablespoons chives thinly sliced, plus more for serving
  • salt and pepper to taste

Directions

Preheat oven to 400º. Slice off the top of an entire garlic bulb, so each clove is exposed slightly. Drizzle olive oil over bulb so each clove is coated. Wrap garlic bulb in foil and bake for 30-40 minutes, or until garlic is soft. Once finished baking, set aside to cool.

While garlic is roasting, prepare cauliflower. Cut cauliflower into large chunks and remove excessive stems. Place 1 inch of water in a large pot and bring to a boil. Place cauliflower in a double steamer and steam for 10-12 minutes, or until easily pierced with a fork. (You can also cook in the microwave with a similar steaming method).

Place cooked cauliflower in a food processor/blender. Add olive oil, coconut cream, onion powder, roasted garlic (you can squeeze the bulb of garlic and the cloves will easily come out), plus salt and pepper to taste. Pulse the food processor/blender until cauliflower is combined with other ingredients and has a creamy texture.

Preheat oven to 350. Pour cauliflower into mixing bowl and combine by hand with thinly sliced chives.

Transfer mixture to a baking dish and drizzle with olive oil.

Bake for 30-35 minutes, or until cauliflower is heated through and lightly browned on top.

Time-saving tip: You can complete this recipe through mixing all ingredients a few days before you’re ready to serve, then bake right before serving.

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