Mashed Cauliflower (no cream or coconut milk)

Pre-Whole30 mashed potatoes was one of my go-to items for dinners… and not the homemade kind… the flakes in a bag kind. (Yummy, cheap and the perfect starch to round out any meal).

Of course, for so many reasons these are not allowed on the Whole30… and should probably never be allowed even not during a Whole30 (I’ll let you do your own Ingredient List research and see why).

The point is… I am in need of another “go-to” for our dinners. I found a very “fancy” recipe for “Cauliflower Mash” that included coconut milk, Herbs de Provence, hot pepper flakes and a few other items, but that recipe turned out not to be for us. The sweetness of coconut milk combined with what should be the savory flavor of the cauliflower just didn’t work.

I have made mashed cauliflower pre-Whole30, but it contained milk and lots of cheese, salt and pepper. So that wasn’t going to work either.

I experimented a bit and came up with this Whole30 Mashed Cauliflower recipe that is simple, a perfect “staple” to replace our mashed potatoes, and tasty (not bland like cauliflower can be if you don’t do SOMETHING to dress it up).

Here’s how to do it:

What you Need:

1 head of fresh cauliflower

1/4-1/2 cup of organic chicken stock (see “It Starts with Food” or whole9life.com for list of Whole30 approved brands)

Sea Salt & pepper

What to do:

Steam your cauliflower until it is very soft

Mash the cauliflower (I use a hand masher – for smoother consistency use an electronic hand-mixer or beater)

Add 1/4 cup of the chicken stock and re-mash until stock is incorporated. Add more if the consistency needs to be smoother.

Add sea salt & pepper to taste (or any other herbs/spice you might fancy in your mashed cauliflower) (if we didn’t have a toddler, hot red pepper flakes would definitely be an option here).

Serve and enjoy!