Mashed Cauliflower

paleo recipes, vegetables
mashed cauliflower

easy, creamy mashed cauliflower

Mashed cauliflower is the perfect paleo side-dish recipe, a large bowl has about the same amount of carbohydrates as one potato.  And, depending what you add to the dish, it can be really tasty.  

Preparation  

If you want this fast and creamy, a pressure cooker is the way to go.  

Put about 1/2 to 1 inch of water in the bottom of the pressure cooker.  Then place ten cups of frozen (about two bags) or fresh cauliflower (one or two heads cup up, include the stalk portions) into a pressure cooker.  

Cooking  

Lock the lid on the pressure cooker and bring up to high pressure.  Once high pressure is reached, set timer to 6 minutes and turn down the burner as low as possible while still maintaining high pressure.  After 6 minutes, let cool.  If you are in a hurry, use to cold water method to release the lid.  

Remove the cauliflower to a bowl, mash with a fork.  Add a 1/4 to 1/2 cup of chicken broth and a thick slice of grass fed butter.  Salt and pepper to taste.  


Variations  

You could cook this with broccoli or thinly slice carrots, it would change the appearance.  Not everyone would appreciate green (from the broccoli) mashed cauliflower, but I think most people would be alright with the orange color of adding carrots.  

Shredded cheese or bits of bacon would also be great in this dish.  

Enjoy  

This mashed cauliflower  is great with almost any meat and is an easy way to incorporate some health fats into a meal.  

 I Eat Mostly MeatRecipes for a Paleo Diet

8 comments… add one
  • Karen

    o.m.jesus 🙂
    I just made these tonight and they are so delicious! This is coming from the biggest mashed potato addict I know. I added a couple tablespoons of organic sour cream, YUM. Next time, I’ll go the bacon and cheese route.

    • Josh

      Glad you enjoyed them, we’re having them tonight with some New York Strip Steaks. Can’t wait.

  • Robin

    How would you suggest cooking without a pressure cooker?

    • Josh

      Robin, just cook them in the steamer or microwave. Then run them through a food processor to achieve the creamy texture.

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