Cauliflower mashed potatoes are a good way to sneak cruciferous veggies past your pickiest eaters! I had heard for a while that you can make mashed potatoes with cauliflower, but was a little nervous to use entirely cauliflower! For these cauliflower mashed potatoes I used some red potatoes, and some cauliflower, and they came out delicious! The cauliflower actually really adds a nice flavor to the potatoes, without overpowering them. Make sure to use red or other waxy potatoes, because they are significantly lower on the Glycemic Index than russets! Russets are as high on the GI as sugar!!! Feel free to add some pumpkin or sweet potato for even more nutrients and a festive color!
Before we get to the recipe for the cauliflower mashed potatoes, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 5 Medium Red Potatoes (chopped with skin on)
- 1 12 Oz Bag Cauliflower (pre-washed and chopped)
- 1 Small Onion, Roughly Chopped
- 5 Cloves Garlic, Roughly Chopped
- About 1/2 Cup of Organic Broth (use your favorite kind)
- Sea Salt and Pepper to Taste
- 1 Tsp Organic Dried Thyme
- 1 Tbsp Coconut Oil
Boil the potatoes over medium heat, until they’re tender. Add the cauliflower, onions, and garlic for the last few minutes of boiling. When all of the veggies are tender remove them from the heat and drain them in a metal colander. Add the coconut oil, salt, pepper, and thyme, and mash with your immersion blender. If the cauliflower mashed potatoes are too dry add more broth, one tablespoon at a time. By the way, if you don’t have an immersion blender yet, I highly recommend you get one. I use mine a lot! Enjoy!