Why would you ever want to make mashed cauliflower instead of mashed potatoes? Mashed potatoes are great, but lately I’ve been making mashed cauliflower, and it’s great too!
- Is easy and quick to make
- Has a lower glycemic index, which means it doesn’t spike blood sugar as high. Potatoes have a very high glycemic index (75-105) while cauliflower is very low (around 10).
- Can be made without milk. So if you’re sensitive to dairy, or don’t want to run to the grocery store, mashed cauliflower makes a nice substitute.
- Nutrition wise, cauliflower and potatoes each have different nutrient profiles. However, according to the USDA, 1 cup of boiled cauliflower has 91% of your daily Vitamin C!
- 1 head of cauliflower
- 2 TBS Butter, or more
- Flavorings- 3 garlic cloves, chives, thyme. Anything that suits you.
- Salt and pepper for taste
- Cut the head of cauliflower into quarters and remove stalk.
- Loosely dice cauliflower into chunks.
- Steam cauliflower until tender. You should be able to easily stick a fork through it, but you do not want it mushy.
- Drain, and transfer to a food processor. Add flavorings and salt. Process until smooth, about a minute or two.
- Top with additional spices.
- Makes about 4 good size servings