Creamy, garlic mashed… cauliflower? Yep, you read it right. Substituting potatoes with cauliflower and butternut squash results in an explosion of rich, creamy flavor. You can’t even tell the difference between this mash and a mash using potatoes. The best part? No oil, cream, milk or butter is necessary. It’s also a great way to use the leftover butternut squash from your soup last week. Here’s to continuing the power of cauliflower!
- 1 head of cauliflower
- 2 cups of cut butternut squash
- 1 head of garlic
- chopped chives for garnish
- tools: immersion blender
First, put a large pot of water on the stove and bring to a boil. Preheat the oven (for the roasted garlic) to 375 degrees F.
First, cut the cauliflower into large florets. Then, split it in half. Pour half of the chopped cauliflower along with the butternut squash into the pot of boiling water. Boil until the cauliflower and butternut squash is easily pierced with a fork (about 15 minutes). Set the second half aside.
Prepare the roasted garlic by cutting off the head of the garlic. Then, drizzle with olive oil and wrap in foil. Roast in the oven for about 40 minutes.
While the butternut squash and cauliflower are boiling, saute the second half of cauliflower at medium high heat until the edges are brown. Set aside.
When the cauliflower and butternut squash are done being boiled, drain the water out of the pot. Add in the roasted garlic and puree using an immersion blender until it’s smooth and creamy.
Put the mash into a separate bowl and add in the sauteed cauliflower, but keep a few aside to top off the mash. Mix until the mash becomes nice and chunky. Top off with cauliflower and chives.
Eat delicious, flavor packed mashed cauliflower and squash. Feel no guilt because it’s ridiculously healthy.
What are your favorite cauliflower recipes? Got any other healthy substitutions for creamy mashed potatoes? Let us know in the comments below.