Weeknight Garlic Cauliflower Mashed Potatoes
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Weeknight Garlic Cauliflower Mashed Potatoes sits in the Vegetables section of Regbie. The card serves 6 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 large cauliflower, ~3 pounds
- 5 large garlic cloves, peeled and sliced
- Diamond Crystal kosher salt
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon Freshly ground black pepper, and more to taste
- 2 tablespoons ghee, olive oil, avocado oil, or fat of choice
Method
Start by filling a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert, and put on the lid.
While the water heats up, wash and trim a large head of cauliflower and cut up the florets and stem into pieces of roughly the same size. Don’t worry about how everything looks because it’ll get pulverized later in the food processor.
Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt everything liberally.
Then, toss in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (~10 minutes). You won’t overcook it – trust me.
Once the florets are done cooking, move everything into a food processor.
Tip in the ground nutmeg, freshly ground black pepper and the ghee or avocado oil/extra virgin olive oil (for vegan version).
Process until smooth. (Yes, an immersion blender also works but your mash may not come out as smooth.) check the seasoning and adjust for seasoning. Plate your “mashed potatoes” immediately or store in a covered bowl in the fridge.
Tip 1 cup of water into the Instant Pot insert and place a steamer on top. Turn in the stems, half of the florets, and all of the garlic. Salt everything liberally. Next, toss in the rest of the cauliflower, season with more salt, lock the lid, and cook under high pressure for 3 minutes. Release the pressure manually. Then, follow steps 5 through 7 above.
Kitchen notes
- These faux “mashed potatoes” will keep for 4 days in the fridge and they reheat well.
