Once you go fauxtato, you’ll (probably) never go back. I tried making cauliflower fauxtatoes early in my paleo days but could never get them to resemble anything other than mushy rice. Then, out of laziness one time, I used a food processor instead of a hand mixer and voila! Cauliflower mashed fauxtato perfection!
Here’s the run down:
what you need:
- 1 head of cauliflower, cut into florets
- 1 cup water
- butter (grass fed if at all humanly possible; Kerrygold is my go-to)
- 1tbsp full fat coconut milk (optional)
- pan with lid
- food processor or blender
what you do:
Put water and cauliflower florets into pan, cover and simmer away on med-high heat until florets are tender and easily pokable with a fork.
Cauliflower goes into food processor. Pulse until it starts to break down.
Add 2 tbsp butter and salt and pepper to taste. Pulse again until it resembles mashed taters. If it’s still chunky, add 1tbsp full fat coconut milk or butter if desired.
Once you get the taste you want, enjoy!
If you’re looking for something a little different, add garlic salt instead of regular salt. Can also mix it up by adding a dash or two of cayenne pepper.
If you’re not fully #paleo or #whole30ing it, feel free to add a peeled and chopped russet potato with your cauliflower while it simmers. Makes it extra fluffy.
Trust me, once you go fauxtato, you’ll never look at regular mashed potatoes the same way again.
- meatballs and sautéed kale
- grilled chicken and kale
- cheddar cheese, bacon bits and chives (#notpaleo)
- or anything really; this stuff is delicious