Holiday Calorie Saver: The BEST Mashed Cauliflower Ever!


My husband loves mashes potatoes and well, so do I, but my waist sure doesn’t! So in preparation for Thanksgiving I have been working on and perfecting a superb substitute – Garlic Mashed Cauliflower. In fact, it’s so good, I can’t stop making them and in fact just made a new batch today. This recipe is vegan, anti-inflammatory keto, & paleo.


1 head of cauliflower cut into 8-10 pieces

3 cloves of unpeeled garlic

1/4 cup Almond milk (can use coconut milk to make it anti-inflammatory)

salt & pepper to taste


You Need:

Double boiler

Immersion Hand Blender

Large mixing bowl



Place cauliflower and garlic in the double boiler and allow water to boil.

Cover and simmer for 25-30 minutes

When cooked, place cauliflower in a large mixing bowl

Squeeze garlic out of the peel into the bowl and discard the peels

Add almond milk, salt and pepper

Mix until you get to the consistency you like your mashed potatoes (I like mine a little lumpy).



It makes a ton, but it refrigerates and heats up well. These will most certainly be on my Thanksgiving table next to the mashed potatoes. Guilt free and delicious!


Lauren Dimet Waters Signature

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Garlic Mashed Cauliflower in bowl and ingredients

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