looking for a healthier potato swap? try my Perfect Mashed Cauliflower with a secret ingredient for incredible flavor!
low carb + low cal cauliflower can morphed into healthier versions of so many things we (sometimes hate to) love: rice, pizza crust, gnocchi and mashed potatoes, just to name a few! but at the base of it cauli can wear so many hats because it is PLAIN AF. so we must flavor!
three things add depth and savoriness to this mash:
- garlic
- greek yogurt
- tahini!
yep the flavor enhancer of hummus brings the same zippiness to our mash. and a little goes a long way!
follow these easy steps to making the perfect mashed cauliflower for your fam this holiday and with flavor like this, you’ll have stubborn uncle gerald asking you “😍what is in these taters!?”
Perfect Mashed Cauliflower
Ingredients
- 4 cups riced fresh cauliflower (2 16-oz. bags)
- 1 cup chicken broth divided
- 1 head garlic
- ½ cup greek yogurt I like 2% fat
- 2 tbs. tahini
- olive oil
- salt + pepper
- butter or ghee for serving optional
Instructions
- Start by preparing garlic: heat oven to 425, cut off pointy top of garlic head to expose cloves. on tin foil drizzle olive oil over top and season with salt and pepper. wrap up in foil and roast for 35 mins while cauliflower cooks. when roasted, remove cloves from paper and mash with fork before adding to cauli mash mixing bowl.
- In sauté pan, heat a few tsp. olive oil and sauté 1 bag of riced cauliflower at a time over medium heat. after 5-6 mins or when softened, add 1/2 cup chicken broth and cover to steam. once all liquid has been absorbed, remove from pan and place into mixing bowl. repeat with second bag then add to same bowl.
- In mixing bowl add 1/2 tsp. kosher salt, 1/2 tsp. pepper and using hand mixer, mash until desired texture. when smooth, add 1/2 cup greek yogurt, mashed roasted garlic and 2 tbs. tahini and combine!
- optional: if you like a browned top for serving, place into 8×8” pan and place into hot oven for 10 mins or until slightly browned. to serve, top with little slivers of butter and serve warm!
PERFECT MASHED CAULIFLOWER
serves 4
4 cups riced fresh cauliflower (2 16-oz. bags)
1 cup chicken broth, divided (1/2 + 1/2)
1 head garlic
1/2 cup 2% greek yogurt
2 tbs. tahini (sesame seed paste)
salt and pepper
olive oil for sautéing
butter for serving (optional)
start by preparing garlic: heat oven to 425, cut off pointy top of garlic head to expose cloves. on tin foil drizzle olive oil over top and season with salt and pepper. wrap up in foil and roast for 35 mins while cauliflower cooks. when roasted, remove cloves from paper and mash with fork before adding to cauli mash mixing bowl.
in sauté pan, heat a few tsp. olive oil and sauté 1 bag of riced cauliflower at a time over medium heat. after 5-6 mins or when softened, add 1/2 cup chicken broth and cover to steam. once all liquid has been absorbed, remove from pan and place into mixing bowl. repeat with second bag then add to same bowl.
in mixing bowl add 1/2 tsp. kosher salt, 1/2 tsp. pepper and using hand mixer, mash until desired texture. when smooth, add 1/2 cup greek yogurt, mashed roasted garlic and 2 tbs. tahini and combine!
optional: if you like a browned top for serving, place into 8×8” pan and place into hot oven for 10 mins or until slightly browned.
to serve, top with little slivers of butter and serve warm!