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 I just made a new batch today. This mashed cauliflower recipe is vegan, anti-inflammatory keto, and paleo.

Garlic Mashed Cauliflower

Ingredients:

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

Raw-Cauliflower for Garlic Mashed Cauliflower recipe

You Need:

Double boiler

Immersion Hand Blender

Large mixing bowl

Raw-Cauliflower-flourettes-garlic

Instructions:

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).

Serve

Mashed-Cauliflower-recipe-Ingredients

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!

Whipped-Mashed-Cauliflower-Bowl Garlic Mashed Cauliflower recipe

Yield: 8

Garlic Mashed Cauliflower

mashed cauliflower in blue white porcelain serving bowl

This Garlic Mashed Cauliflower recipe is a superb substitute for mashed potatoes.
This recipe is vegan, anti-inflammatory keto, and paleo.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

    1. Place cauliflower and garlic in the double boiler and allow water to boil.
    2. Cover and simmer for 25-30 minutes
    3. When cooked, place cauliflower in a large mixing bowl
    4. Squeeze garlic out of the peel into the bowl and discard the peels
    5. Add almond milk, salt and pepper
    6. Mix until you get to the consistency you like your mashed potatoes (I like mine a little lumpy).

Notes

It makes a ton, but it refrigerates and heats up well.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 21Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 50mgCarbohydrates: 4gFiber: 2gSugar: 2gProtein: 1g
Lauren Dimet Waters Signature

You may also like my Amazing Low Carb Cauliflower “Potato” Salad.

Are you following Fountain Of 30 on FacebookTwitterInstagram and Pinterest? We’ve got lots going on, so join in on the fun! Subscribe to our newsletter here. You don’t want to miss a post and we promise not to bug you to death. We also started a Facebook Group called Growing Younger for women to discuss everything good and bad about being over 40. Be sure to listen to Lauren talk about all things anti-aging on the new podcast “Beauty is a Bitch!

Please pin!

Garlic Mashed Cauliflower fountainof30

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe