Cauliflower mash is the classic paleo/low carb substitute for mashed potatoes. Not that you can’t eat potatoes when your “eating paleo” but when you are looking to reduce the amount of high energy carbs you’re eating then this dish is a fantastic alternative (and I’d say even tastier than the original).
Cauliflower mash is great to pull out of fun at a winter dinner party and if you do it right, it’s so similar in texture and taste that your guests won’t even realise they’re not eating potatoes!
This mash is:
- Low carb
- Fun for guests
Try it this week and let us know what you think!
- 2 cups of chicken broth or stock
- 1 large head of cauliflower cut into small-ish florets (you can also cut the core up)
- 4 cloves of garlic (keep them whole)
- 2 Tbsp of lard (pig fat) (or use duck fat or beef fat (tallow) or coconut oil or butter
- ½ tsp salt
- 3 Tbsp chopped parsley (or chives work well too)
- Combine the broth or stock in a large pot. Cover and bring to boil over high heat.
- At soon as boiling, reduce heat to lowest setting and simmer until cauliflower is soft. This should take about 30 minutes.
- Add the garlic to the pot and simmer for about 5 minutes.
- Drain, reserving the liquid.
- Place the drained cauliflower, fat of choice and salt in food processor and blend until pureed. Add in some of the reserved liquid if you prefer it thinner consistency.
- Stir in the parsley or chives.
You can also make this recipe using parsnips or of course with potatoes.