A low carb side dish to compliment any meal!
Hello lovelys 🙂 Today I’m getting reeeaaalll honest. The past week or two I’ve been stressed out about the blog. My perfectionist in me has been taking the form of a little devil on my shoulder. I’ve been obsessing over capturing the right photo, making it all look cohesive and scheduling my photoshoots around the sun. Like seriously, this stuff is so ridiculous.
I was venting to Nick and he brought me back down to earth, like he always does. I quickly realized the things that were consuming me were stupid. I’m only three months in. I’ve learned a lot, but I still have a lot to learn, so I ask that you hang with me in this journey because I promise the food is yummy and the workouts are pretty badass.
That being said, I would love to hear what kind of recipes and workouts you want to see! I’m making my summer calendar this week, so shoot me a text, email, snap, whatever and let me know.
Shall we dive into this incredibly delicious recipe? I think so. Cauliflower Mashed Potatoes. Cauliflower has been my 2017 obsession. It’s my favorite veggie to roast. It’s my favorite veggie to replace startchy carbs. And it’s my most recent favorite veggie to put in smoothies 😮 Thank you Lee from America & RachLmansfield for sharing this golden find with the world. It makes the smoothie soooo creamy and you can’t even taste it. Plus an extra serving of vegetables never hurt anybody. (watch for a new pb cauli smoothie coming soon!)
About a year ago I saw a recipe for garlic cauliflower mashed potatoes on Pinterest and had to give it a try. At the time I was more restrictive with food and my parents would have potatoes a lot, so I was on a quest to find an alternative. I wish I still had the recipe because it was amazing, but I don’t. Sooo I thought I’d bring you my rendition.
You can use frozen or raw. If you use frozen, you will need to steam it and soak most the water out. Next is the easy part. You put all the ingredients – cauliflower, butter (I used Earth’s Balance), almond milk and garlic in the food processor and blend it up. THAT’S IT.  (You may need to scrape the sides down a couple of times to make sure it all gets mashed up.)
I like to top it with some pepper, green onion or better yet, chives! You can even dollop some plain greek yogurt on there. And if you’re really getting crazy, add a little turkey bacon and cheese and you got yourself loaded cauli potatoes.
- • 1 large head cauliflower (or 1 bag frozen)
- • 3 tablespoons butter/ghee (I used Earth Balance)
- • 1 tablespoon garlic, minced
- • 2 tablespoon almond milk
- • 1 teaspoon salt
Optional: pepper, parsley, chives, green onions, greek yogurt, shredded cheese
- Chop cauliflower into bite size pieces and put in food processor. Pulse for 30 seconds until riced.
- Add 3 tablespoons butter or ghee, 1 tablespoon minced garlic, 2 tablespoon almond milk and 1 teaspoon salt. Pulse for 30 second intervals until creamy.
- Dish into bowl and add toppings. Enjoy!
