Best Cauliflower Mashed Potato Recipe
Servings: 2 big servings!
- 1 head cauliflower
- 2 tbsp butter
- 4 cloves garlic whole
- 5 fresh sage leaves
- 1/4 cup unsweetened almond milk
- salt and pepper to taste
Bring a pot to a boil. Add cauliflower florets to a strainer basket and cook until fork tender 7-8 minutes (do not overcook!). Remove from heat and place strainer over a plate. Let the moisture drip out while it cools down for 10 minutes (see notes)
Meanwhile heat 1 tbsp butter In skillet. Add in whole garlic and sage leaves and sauté until garlic is golden brown. Remove sage leaves and reserve sage brown butter and garlic.
Transfer cauliflower to a blender. Add sage brown butter and garlic along with a pinch of salt and pepper and a couple tablespoons of unsweetened almond milk (see notes). Blend for 30 to 45 seconds, adjuster the milk as needed.
Transfer to a serving plate. Melt remaining 1 tbsp of butter and add on top of cauliflower mashed potato. Garnish with fresh sage or your can use the toasted sage from earlier and a pinch of freshly grind pepper.
*do not skip this step or you will end up with a watery cauliflower mashed potato.
**you may not need to use the entire 1/4 cup of unsweetened almond milk so start with a table spoon and see if you need more.
Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 0.1mg