Cauliflower Mashed Potatoes (Dairy Free Option)
Mashed cauliflower "potatoes" seasoned with rosemary, garlic, salt, pepper and onion flakes. Add a dash of cream or non-dairy milk for vegan. A delicious, healthier alternative to mashed potatoes!
Servings: 4 one half cup portions
Calories: 82kcal
Ingredients
- 1 large head white cauliflower *see note below
- 1 tablespoon extra virgin olive oil
- 1 can vegetable broth *about 2 cups
- 1 bay leaf
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 & ½ teaspoons rosemary *crushed/dried
- ¼ teaspoon garlic powder
- 1 teaspoon dried onion flakes
- ¼ cup heavy cream *or non-dairy milk of choice for vegan
- Parsley flakes *optional topping
- Butter (or Vegan Butter for dairy free) *optional topping
Recipe notes:
Cauliflower: I like to buy a whole head of cauliflower because it's much cheaper than bagged/pre-chopped cauliflower. If you're looking to save a little time, you might consider buying pre-chopped! A large head of cauliflower will weigh 1.5 - 2 lbs. (you can use the scale in the produce section to check)! 1.5 lbs. of cauliflower will make about 2 cups of mashed cauliflower "potatoes." When making this recipe for a gathering or holiday, I would recommend doubling it.Instructions
- Cut cauliflower into florets. Rinse well and pat dry with a clean kitchen towel.
- Measure extra virgin olive oil into a large pot on the stovetop and turn heat to medium.
- Add cauliflower to the pot and sauté until florets begin to brown a bit (about 5 minutes).
- Add vegetable broth and bay leaf to the pot. Cover and simmer for 10-15 minutes, stirring occasionally.
- Once cauliflower is fork tender, remove bay leaf. Reserve ½ cup of broth and set it aside, then use a colander to drain remaining liquid.
- Place tender florets in a blender. Add salt, pepper, crushed/dried rosemary, garlic powder, dried onion flakes and heavy cream (or non-dairy milk of choice for vegan).
- Puree while adding reserve broth a little bit at a time, until desired texture is reached.
- Top with parsley flakes if desired. Serve and enjoy!
How to store:
- Refrigerate: You can refrigerate mashed cauliflower in an airtight container or Ziploc bag for up to 3-4 days. Freeze: This recipe is also freezer friendly! Store in an airtight container or freezer-bag for up to 3 months. Reheat: Reheat mashed cauliflower in the microwave or in a pot on the stovetop. This is a great recipe to make-ahead for the holidays to save yourself some time and stress the day of!
Nutrition
Serving: 0.5cup | Sugar: 4.2g | Fiber: 3.7g | Calories: 82kcal | Fat: 4.1g | Protein: 3.4g | Carbohydrates: 10.7g