This Cauliflower mash takes the best of both worlds and blends them into one.
Comfort meet healthy, healthy meet comfort food.
When there is a light chill in the air and the recollections of sun-soaking beach days are a distant memory, you tend to curl up next to the fire and crave comfort-foods from when you were a child. I don’t know about you, but my childhood was filled with potatoes 😉
It was not a rarity for me to order mashed potatoes with a side of French fries when we would go out to eat… I’m serious. One thing I’ve learned through my late 20’s is that I can no longer eat potatoes for breakfast, lunch and dinner without consequences.
I’m not going to lie and say that Cauliflower Mash tastes just like the real thing, but I am going to say that it’s a close contender. Cauliflower Mash will definitely satisfy your comfort-food cravings for the popular, potato version, of this decedent side dish. My version is pictured with a drizzle of Chimichurri sauce, but you can dress this with any potato topping you desire.
- 1 head of Cauliflower, cooked
- 1 large Onion, chopped & caramelized
- 3 cloves Garlic, roasted
- ¼ cup FF Greek Yogurt
- ¼ cup Parmesan Cheese, grated
- 3 tbsp Chicken Stock
- 1 tbsp Butter
- Olive Oil
- S + P to taste
- First you will want to roast your Garlic. Preheat your oven to 400F, grab an oven proof baking dish and a piece of aluminum foil (to wrap your Garlic in). Go ahead and peel off the outer layer of your Garlic and then slice your bulb in half. Place each piece, side by side, on your aluminum foil and drizzle with a little Olive Oil and S + P. Tightly wrap your garlic and set in your baking dish. Roast for around 30 minutes, or until your kitchen is filled with the wonderful smells of Garlic!
- Cook your Cauliflower however you prefer (steam, roast, blanch, etc.). If you’re in a rush to get dinner on the table, you can pop the florets in a microwave safe dish, cover and microwave for 8-10 minutes.
- While your Cauliflower is cooking, go ahead and caramelize your Onions. In a large sauté pan, melt your Butter and pour in your chopped Onion. Sauté until the bottom of the pan starts to turn brown and your Onions start to stick. Once this happens, pour in your Chicken Stock and mix well with a wooden spoon. Try to get all the brown grits off the bottom of the pan and incorporated into your Onions. This is where the deliciousness lives! Sauté until all the liquid is absorbed and your onions are a golden brown. Set aside.
- Once finished, grab your food processer and get ready to start mixing everyone together! Get your garlic from the oven and pull out 3 - 4 cloves (or more!), depending on how much garlic you prefer.
- Place your Cauliflower, Garlic, ½ of your caramelized Onions, Greek Yogurt and Parmesan Cheese in your food processor. Pulse all your ingredients until your desired smoothness. I like mine super creamy so I pulse until everyone is combined and completely smooth.
- If the rest of your meal is finished, serve immediately because it will still be warm. If not, go ahead and place your Cauliflower mash in an oven-safe dish and cover with foil. Place in a 300F oven until you are ready to serve.
- When serving, I like to place my other half of caramelized Onions right on top of the Cauliflower Mash as a tasty garnish. Serve hot & enjoy ☺