Mashed cauliflower is a healthier, low carb alternative to mashed potatoes for Thanksgiving dinner. Mashed cauliflower is easy to make and you can substitute vegan ingredients easily in this recipe.
To make this mashed cauliflower recipe vegan, substitute soy, almond or hemp milk, Earth Balance buttery spread or any vegan margarine and Tofutti Sour Supreme sour cream substitute.
Mashed cauliflower or faux mashed potatoes recipe
Ingredients for mashed cauliflower:
- 1 head cauliflower, approximately 2 cups florets
- 2 cups water
- 3 Tablespoons low-fat or fat-free milk
- 1 Tablespoon butter
- 2 Tablespoons light sour cream
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- freshly ground black pepper
- snipped chives or chopped green onion tops
How to make mashed cauliflower:
- Remove the core from the head of cauliflower and separate the cauliflower into florets, yielding approximately 2 cups. Set aside.
- In a medium to large pot over high heat, bring the water to a boil. Add the cauliflower to pot of boiling water, cover and reduce heat to medium. Cook the cauliflower for 12 to 15 minutes, until very tender and able to be mashed with a fork or potato masher.
- Drain the cauliflower into a colander. Let sit until all the water is drained, using paper towels or a clean cotton kitchen towel to squeeze out and remove any excess. The drier the cauliflower, the better.
- In the same pot used to steam the cauliflower, add the milk and butter. Bring the milk and butter to a simmer over medium heat. Reduce heat to low and add the sour cream, salt and pepper. Remove pot from heat and add cooked cauliflower. Mash the cauliflower into the milk mixture with a fork or a potato masher until it looks like "mashed potatoes." Top with chives or chopped green onions.
- Yield: approximately 1½ to 2 cups mashed cauliflower
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