These faux-tatoes are a stand-in for mashed potatoes. They may not be the real thing, but believe me they are tasty. Pair them with any dish you would normal have mashed potatoes with…and trust me you won’t miss a thing
- 1 medium head of cauliflower (approx. 1 1/2 pounds), cut into florets
- 1/4 cup raw whole milk
- 2 Tablespoons butter
- 1/4 cup sour cream
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 teaspoon sea salt, or more to taste
- pinch of white pepper
Steam the cauliflower until tender (I like to use my rice cooker’s steaming tray to do this). Drain the cauliflower well, and pat with paper towels to soak up any excess moisture (this step is important).
Place cauliflower florets in the container of a food processor. Pulse a couple of times to slightly break of the florets. Add the milk and butter and process in pulses until a puree starts to form. Add in the sour cream, garlic powder, onion powder, salt and pepper. Process for until a creamy mostly-smooth puree (be sure to leave a few very small bits of cauliflower remaining, for texture). Taste and add more salt in necessary, if more salt is needed add it and pulse just a couple quick bursts to mix. Serve immediately.
For a special touch: place all of the cauliflower puree into a small baking dish (9″ square will do) and top with shredded cheddar cheese and/or chopped parsley or chives; place under the broiler for a few minutes until cheese is bubbly.
Serves 4 to 6.
*Sugar-Free / Grain-Free