Here’s a perfect Mock Mashed Potatoes (Cauliflower) recipe that’s a perfect low carb option for the 17 Day Diet.
Rather than use starchy potatoes, this dish features our favorite veggie – cauliflower!
If you’re craving real mashed potatoes, but you’re watching your starch intake, consider using cauliflower instead.
It’s interesting how cauliflower is so versatile, it takes on practically any flavor you want it to.
When I first made this dish, I didn’t tell my partner that the mashed “potatoes” weren’t made with potatoes.
Guess what?
He had no idea and LOVED the dish!
The recipe calls for boiling your cauliflower, but feel free to either microwave until tender or steam your veggies.
It will definitely be easier to keep the cauliflower from being super wet, but beware you’ll likely have to cook in batches if your pot isn’t big enough.
The secret to this dish is to make sure your cauliflower is well drained after cooking!
This recipe pairs nicely with a few main entrees on the blog.
You can use it as a holiday side dish with my Rosemary Chicken or Turkey recipe or with pork loin for any night of the week.
I also feature this recipe as a part of my Healthy Holiday Menu with Recipes blog post. Enjoy!
Other Holiday Side Dish Recipes
If you enjoy this recipe, you may want to try my other healthy holiday side dish recipes.
- Roasted Acorn Squash
- Roasted Carrots
- Sauteed Green Beans with Crimini Mushrooms
- Cycle 1 Cranberry Sauce
These recipes are featured in my Healthy Holiday Menu with Recipes.
Mock Mashed Potatoes (Cauliflower)
A healthier alternative to mashed potatoes using cauliflower!
Ingredients
- 2 medium head cauliflower
- 2 tablespoon non-fat Greek yogurt
- 1/2 cup grated Parmesan
- 1 teaspoon minced garlic or roasted garlic
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh or dry chives, for garnish
Instructions
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces.
- Cook in boiling water for about 6 minutes, or until well done.
- Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the non-fat Greek yogurt, Parmesan, garlic, salt and pepper until almost smooth.
- Garnish with chives.
Notes
Approved all cycles.
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
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