Trying to get in enough vegetables can be tough, especially when the cold weather lends itself to soups and easy crock-pot meals. I’ve started making this cauliflower mash recipe as a substitute for mashed potatoes.
If you are trying to save time, you can always boil the cauliflower instead of roasting in the oven, however roasting brings out a subtle sweetness that is delicious!
1 head of cauliflower
2 TBSP Grass Fed Butter
Preheat your oven to 400 degrees.
Start by cutting on the leaves and stem of the cauliflower. Break or cut the florets into medium sized pieces, and place on a baking sheet covered with aluminum foil.
Place in the oven for 20 minutes. Carefully turn the cauliflower florets over and cook for an additional 10 minutes.
Once you remove the cauliflower from the oven. Place the florets into a food processor, along with the butter.
You may need to make this into several smaller batches depending on the size and quality of your food processor. Add a few tablespoons of water and process until you achieve the consistency of mashed potatoes.
Feel free to adjust the amount of water if you prefer it to be thicker or thinner.
Stir in black pepper, garlic powder, and parsley to taste, and serve.
The yield will depend on the size of the cauliflower you purchase. Usually I end up with 3-4 servings, but it does keep in the refrigerator fairly well. If there is some water separation, stir well before reheating and adjust the water amount next time.
21 Day Fix Portion Containers: Equals 1 green and 2 teaspoons. Measure in green container.