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I love potatoes as much as the next guy; they’re nutritious and filling. But since surgery, I’ve needed to keep things low-carb with this recipe for mashed cauliflower, and this is a great way to do so! My family doesn’t even know the difference between this recipe and my mashed potatoes unless they were paired side-by-side.
It’s creamy and buttery, with just the right amount of garlic. It’s the perfect side.
Having an immersion blender (or a stick blender) (affiliate link) is actually super helpful. Using just a potato masher leaves chunks of cauliflower no matter how much you attempt to go at it. I can’t live without an immersion blender, whether it be for soups, protein shakes, homemade mayo and other sauces/dressings, and of course, mashed cauliflower. An absolute must-have for those who want to cook healthy food.
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