Best Cauliflower Mashed Potato Recipe
Servings: 2 big servings!
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition
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