A long time ago, I tried various mashed cauliflower recipes. Frankly, I hated them all and was discouraged from anything involving mashed cauliflower for a long time. I missed out on the pure comfort food I grew up with, bangers and mash, shepherd’s pie. These are things I readily admit to missing on the paleo diet.
Fast forward a year or two and spurred along by a successful back to basics cauliflower rice recipe. I decided to retry mashed cauliflower, but this time in my own way. I’m in the ‘never say never’ category, or in the ‘just never learns’ category, all depending on how successful the outcome is, of course. This time retrying mashed cauliflower turned out to be a major success!
I went back to basics, including as little as possible, with the recipe coming from making mashed potato itself. Boil some cauliflower, mash to fluffy, and add a bit of butter and salt. I omitted milk because it isn’t paleo and, also, I am lactose intolerance.
I added, I mixed, I tasted; I added again. I dolloped the cauliflower mash onto two plates, divided up some slow cooker braised steak and poured its juices over the top. I placed a plate in front of my hubby and a plate in front of myself and waited.
Hubby took his cue, such a good man of mine! I waited and… He declared that if I hadn’t told him it was cauliflower instead of potato, he would not have known. Mwa – ha! I thought! Success!
From this most basic of recipes came many more, but right here was where it all started.
- 400 g cauliflower
- 2 tbsp ghee (use butter for paleo-ish or keto)
- 1/4 tsp salt
- Chop the cauliflower into florets.
- Boil the cauliflower florets for about 25 mins until soft and drain off the water.
- Put the boiled cauliflower, the ghee and the salt into a food processor.
- Pulse until it resembles mashed potato.