Creamy Parmesan Cauliflower Mashed Potatoes
Welcome to our CrossFit 2024 Nutrition Blog! YAY! We love food and trust that you do too. All the recipes you’ll see here have been personally made, taste tested and approved by our 2024 family members. Some may be first time original recipes while others passed down over the years by loved ones. We think you’ll enjoy them and lets be honest, who doesn’t love a new recipe to try? Enjoy!
Today’s submission was 2024 approved by…. Coach Jared & myself 🙂 I recently came across this recipe on Lacey Baier’s (a local Austinite) blog/website called A Sweet Pea Chef. This is a simple, yet tasty low-carb alternative! Great for any new weekly meal prep dish and easy to alter for paleo and vegan diets too 😀 Bon appétit!
CREAMY PARMESAN CAULIFLOWER MASHED POTATOES
Prep Time – 10 minutes
Cook Time – 10 minutes
Total Time – 20 minutes
- 1 medium head of cauliflower, broken into florets
- 3 cloves garlic, peeled
- 1 tbsp unsweetened almond milk
- 1/3 cup parmesan cheese, grated
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Heat a large stock pot (with steamer attachment) over high heat until boiling.
Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)
Add the steamed cauliflower and garlic to a food processor (or, if you’d prefer, mix in a large bowl with an immersion blender or a potato masher). Add the parmesan, salt, and pepper.
Pulse the food processor until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the almond milk, tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).
Serve hot. Garnish with fresh chives or whatever you like on your mashed potatoes.
Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.
To make creamy cauliflower mashed potatoes thinner, you can just add a little more unsweetened almond milk and then process again to mix it through.
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