THE Best Mashed Cauliflower Recipe

I know a lot of friends who still haven’t figured out mashed cauliflower yet.
To be honest, it took a few tries for me to figure it out, too. 😀
I don’t know about you, but I love me some good ole country mashed potatoes. Matter of fact, when I come over for holiday’s, my family insists that I’m the one that brings the mashed potatoes. Hi, fam! I love mashed potatoes so much, that I’ve mastered the perfect batch, but you better believe I’m not light and airy on the butter and milk. *snaps fingers*. This is Texas, y’all!
That being said, if I’m going to trade my beloved mashed potatoes in for cauliflower…. it better be worth it.
This recipe, my friends, is worth it.
 Let me start off by saying, DO NOT GET FROZEN CAULIFLOWER. It will taste like CRAP with a hint of plastic and you will be like, “well Alisha lied to me, this is a terrible recipe.” And we’ll both feel awkward. Just get the fresh kind. I know its not the cheapest thing, but neither is eating healthy, unprocessed, no chemical having veggies that won’t kill you in 10 years. Ok?
To get real thick and fluffy mashed cauliflower, you have to prepare it a certain way. To start, I steam my cauliflower. It’s quick and easy, and makes the cauliflower really tender.
Here is the KEY in making the best mashed cauliflower: squeeze out every ounce of water! I’ve got this glass bowl that fits perfectly in my colander, and I’m squeezing all of the water out. Make sure you stop and move a few pieces around to really make sure all of the water gets outs! You’d be surprised how much liquid the cauliflower holds on to!
 
Next, add all of the ingredients to your food processor/blender. I’m using my blender because I’m still wishing for a food processor!
 
Process until smooth and creamy, and voila! The perfect mashed cauliflower <3
 
Ingredients:
  • 1 large head cauliflower, cut into small florets
  • 1 1/2 Tbsp chicken broth
  • 1 Tbsp butter (or ghee)
  • ½ tsp salt
  • ¼ tsp pepper
  • 1/4 tsp paprika
  1. Steam the cauliflower florets over salted boiling water until tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
  2. Squeeze as much water out of the cauliflower as you possibly can, then transfer it to a food processor/blender (I’m still waiting on mine!)
  3. Add broth, butter, salt, pepper and paprika and process until smooth and creamy. Stop to scrape the sides as needed.

Best served hot! Enjoy!

This recipe feeds two, so double up if needed!

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2 Comments

  1. Sara
    August 1, 2017 / 5:22 pm

    I’m making this tonight or tomorrow!! I’m super excited to try this recipe, it looks amazing 😍

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