How To Make Cauliflower Mashed Potatoes
If you’re using an Instant Pot, simply cook the cauliflower head with the chicken stock and garlic for just 3 minutes or just enough to steam up the cauliflower. Don’t throw away the chicken stock after since you will be using this later when mixing the cauliflower mash later. You can use a food processor or a blender to pulse the cauliflower florets. When the cauliflower is all loose and has a rough grainy in texture, add in some of the chicken stock and the remaining ingredients and pulse through again until well combined and you get an almost smooth texture. Serve it with some more parmesan cheese or any of your favorite garnish.
Ingredients & Substitutions
- Cauliflower - an absolute low-carb favorite alternative to many starchy or high in carb food items such as potatoes. Don’t let the stem and cauliflower leaves go to waste! You can keep them and use them when making some Homemade Vegetable Stock!
- Garlic - use some fresh garlic for an added boost of flavor and umami!
- Chicken Stock - you can use any store-bought chicken stock or use homemade Chicken Broth. Although this may be substituted with plain water, chicken stock gives more flavor to this cauliflower mash!
- Parmesan Cheese - a nutty and salty hard cheese that is truly delicious and will easily complement the flavors of this recipe! Can be substituted with Grana Padano cheese.
Frequently Asked Questions
How do you thicken Cauliflower Mashed Potatoes?
The easiest way to thicken your cauliflower mash is to add a cornstarch slurry or add some more cheese. You will need to heat it up though and stir it constantly until you get the consistency you prefer.
How long will mashed cauliflower potatoes last in the fridge?
Mashed cauliflower potatoes can be stored in an airtight container and can be stored up to 3 days in the fridge.
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