A friend of the low-carb and paleo lifestyle, cauliflower mash almost looks, feels and tastes like mashed potatoes -- if you include a dairy-based thickener, such as a soft cream cheese and butter. You can make fat-friendly cauliflower mash, too: Substitute the cheese and butter with a dairy-based thickener redolent of fat, such as thick Greek yogurt. Treat cauliflower mash like regular mash when flavoring it; garlic, shredded cheese and bacon all work.
Full-Fat Version
Dice the cauliflower into 1-inch pieces and boil it in milk or cream until tender, about 5 or 6 minutes. Drain the cauliflower and transfer it to a mixing bowl or a food processor. Blend the cauliflower and add a dairy-based thickener -- creme fraiche and soft, creamy cheeses, such as chevre or brie, work well -- until it reaches the desired thickness. You can use regular soft cream cheese, too. Season the mash to taste with kosher salt and butter and adjust the consistency as needed with the reserved cream or milk.
Lower-Fat Version
Dice the cauliflower into 1-inch pieces and boil it in stock or low-fat milk until tender, about 5 or 6 minutes. Drain the cauliflower and transfer it to a mixing bowl or a food processor. Blend the cauliflower with Greek yogurt until it reaches the desired consistency. Season the mash to taste with kosher salt. If you need to heat the cauliflower mash, do so in a saucepan over low heat.
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Writer Bio
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.