Skinny Cauliflower Mashed “Potatoes”. Yep you heard me right, I turned Cauliflower into Potatoes…well sort of. It’s not actually a Potato, I’m not like a magician or anything. But this low carb cauliflower version of a mock mashed potato tastes so delicious and creamy, it’s really hard to tell the two apart!
In a hurry? Watch the 60 second recipe video below to learn how to make this! ↓
It’s the last week in September and I’m already starting to think of Thanksgiving dishes. I know it sounds crazy right?
Thanksgiving is one of my favorite holidays. I think it’s because my birthday always falls on the same week, sometimes even the same day. So for me the whole week of Thanksgiving has always been one big celebration for me. I get to eat turkey and pumpkin pie on my birthday? Sweet! At least my birthday wasn’t over Christmas, I always feel like those kids got ripped off. If you’re reading this and your birthday falls around Christmas time did you feel a bit jipped?
I’m actually not going to be home over Thanksgiving this year because I’m going on a cruise to see Cary!! If you’re new to the blog, Cary is my boyfriend and he works as a musician for Carnival. He’s on the ship for usually 4 months at a time which makes it hard sometimes. But one of the benefits is that me and Gavin can come stay with him on the ship from time to time for super cheap.
So even though I won’t be home cooking Thanksgiving dinner, I’ll be bringing you guys new recipes to make for your holiday dinner throughout the next 2 months! I’m super excited for this, because now I can make my favorite dishes and share them with you! You guys are the best. 🙂
So here’s the skinny (no pun intended) on how to make these Cauliflower Mashed Potatoes.
Take one head of Cauliflower, wash, and chop off the stem. Cut it up into 1 inch size pieces. I find that the smaller pieces cook faster when boiling.
Put the Cauliflower in a large pot and fill it with water until the Cauliflower is covered. Heat on med-high for 10 minutes.
While the Cauliflower is cooking, add the Shallots and Garlic to a 7 cup food processor and finely chop. If you don’t have a food processor you could use a high powered blender. I recommend a food processor because it makes this process a lot faster.
Here’s what I use ——-> Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
Once the Cauliflower is cooked, remove it from the water and add it to the food processor along with the Greek Yogurt, Parmesan, Salt and Pepper. Then pulse until smooth and creamy, or keep it lumpy if you prefer.
I like to top this with fresh Chives, but you could add any topping of your choice.
If you try this let me know what you think by leaving a comment below!
And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram, I love seeing what you come up with!
- 1 large head of Cauliflower
- ¼ cup Greek Yogurt
- 1 small Shallot
- 3 Tbs Parmesan Cheese
- 1 clove Garlic
- ¼ tsp ground Sea Salt
- ¼ tsp ground Black Pepper
- Fresh Chives for garnish
- Wash Cauliflower, remove stems, and chop into smaller pieces.
- Add Cauliflower to large pot and fill with water, just enough to cover Cauliflower.
- Over med-high heat boil Cauliflower for about 10 minutes or until softened.
- Drain Cauliflower once cooked.
- While that's cooking, add Shallot and Garlic to food processor and finely chop.
- Add cooked Cauliflower, Greek Yogurt, Cheese, Salt, and Pepper.
- Pulse in food processor until smooth and creamy.
- Add to medium size bowl and top with Chives.
- Add more Salt and Pepper to taste if needed.
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