Garlic and Herb Cauliflower Mashed Potatoes
As you can probably tell by now, I love cauliflower. Actually, before low carb, I hated cauliflower. But once I saw I could make “rice” and “mashed potatoes” with cauliflower and that those dishes actually tasted amazing, I became sold on cauliflower. Now, of course, you can spend a lot of money on already-prepared cauliflower rice or cauliflower mashed potatoes, but why would you?
You can easily make these dishes yourself at home for pennies on the dollar. Today’s cauliflower recipe is garlic and herb “mashed potatoes”. I got this recipe from Tasty (a youtube channel), and I absolutely love it. The video is 1 minute. So you can watch the video first, then read the ingredients and instructions afterwards.
2 cauliflower heads
2 tablespoons olive oil
3 cloves garlic, chopped
½ cup sour cream
½ cup chives, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
You can do this first part in 1 of 2 ways. You can either wrap cauliflower in a clean dish towel, then turn it upside down and bang it against the surface of your counter until you feel the cauliflower crack (be sure to rotate to break it up on all sides). Pull florets off of stem and break the bigger florets into smaller pieces.
Or you can use a food processor and add the raw cauliflower in it, and pulse it.
Next, bring a large pot of water to boil over high heat. Add the cauliflower pieces to the pot and boil, covered, for 15-18 minutes.
Now, drain the cauliflower, and then either mash it with a potato masher or a fork, or use a hand blender to blend it until it’s creamy smooth.
I hope you liked this recipe. Please leave your comments below.