My Mashed Cauliflower is the perfect low-carb stand-in for mashed potatoes at your Thanksgiving table. This 3-ingredient recipe is the easiest you’ll ever find and it’s especially amazing when smothered in the wholesome juices of my low-carb Gravy recipe.
The Best Mashed Cauliflower Recipe
I’ve been making these mock mashed potatoes since 2007. I love that they’re low-carb and gluten-free, the best of both worlds. For this same reason, my Cauliflower Rice recipe is in regular rotation in our house. We load up on broccoli and kale too. All of these superfoods contain a very special ingredient!
Eat Cruciferous Vegetables to Activate Nrf2 Pathway
Cruciferous vegetables including cauliflower, broccoli, and kale contain a compound called sulforaphane that activates the Nrf2 pathway. This defense mechanism protects the body against oxidative stress that can result in health issues ranging from cancer to neurodegeneration to mood disorders.
Supplements to Activate Nrf2 Pathway
You can also upregulate the Nrf2 pathway with supplements. I’ve been taking DIM since my MS diagnosis in 2006. I also take a supplement called Meriva which contains curcumin, the substance derived from turmeric. If supplements aren’t for you, try my Turmeric Root Milk recipe. It’s high in curcumin as well as selenium, a mineral that’s important for the proper function of several metabolic pathways.
Mashed Cauliflower
Ingredients
- 2 heads cauliflower, washed and cut into large pieces
- 2 tablespoons olive oil or butter
- ½ teaspoon celtic sea salt
Instructions
- Steam the cauliflower pieces until very tender
- Puree cauliflower in a food processor, add in olive oil and salt
- Reheat in a casserole dish in the oven at 350°F for 20 minutes
- Serve
Equipment
Low-Carb Thanksgiving Recipes
Following a low-carb diet has also been key in keeping me healthy in the face of an MS diagnosis. Still, like everyone I want to eat what I love and enjoy the holidays! That’s where these fun low-carb Thanksgiving recipes come in. I love good food that’s good for you!
Dorothy Ellis says
Tried this tonight with a little cream and seasoned salt. Fantastic recipes, thanks for all your hard work!
Susan says
Tonight I made mashed cauliflower with a blender….and I think it would go much, much better in a food processor! I added sour cream, chipotle pepper in adobo sauce (only a bit!), lime juice * a necessary addition which really pulls it all together…I also added asiago cheese (shredded) for a great kick! So yummy…..and it would be so much simpler with a food processor. I could chop the cauliflower first….before steaming…which would further simplify the recipe.
Thank you for your great inspiration for my version of mashed cauliflower!!!
Barbara Bos says
Hi,
Never thought of making a mash of cauliflower, great! I added broccoli and some nutmeg which tasted wonderful too. Keep ‘m coming!
Babs
Brooke Atkins says
I made these tonight but roasted the cauliflower with olive oil, salt and pepper. Then I blended it with vegetable stock and grated parmasean cheese. It was great!
Christine Steendahl-"The Menu Mom" says
Great recipe! Easy and delicious. It is so nice to have options for holiday meals and sides that are gluten free! Thanks for sharing!
Mark says
This is a great low carb rendition of mashed potatoes. Great presentation too.
Jan says
Don’t forget to add some garlic powder to the recipe. I have been making this since the ’70’s…it is a family favorite. I have added root veggies also!!!
Thanks for all the comments from the low thyroid folks…I am part of you too!
Bomama says
Sounds yummy, still stuck on your Cauliflower rice…and many variations I’ve come up with…..yumm!!!My kids however will have nothing to do with cauliflower, I will try to sneek this mash in though….;)
Kari Miller says
Elana, I am in the kitchen most of my day trying new recipes and trying to fix as many Primal/Paleo recipes as I can for variety in my military family’s meals. I love your website and all the recipes you list. I am in the process of buying your cookbooks so my library of foods choices are as large as can be. I really would love to create a Thanksgiving Stuffing recipe that is as close to a southern sage/sausage recipe I remember as a child. I’d love to visit with those who are trying find the same. Thank you for giving me a world of new flavors and textures and in learning more about Gluten-Free foods. You are truly a visionary!
Tammy says
Hi. I’m making my mom’s sausage/sage stuffing recipe this year, though I’ve made it paleo/primal.
3 lbs sausage of choice
4 ribs celery diced
1 medium onion diced
4 cloves of garlic (put through press)
1 cup dried cranberries
1 loaf paleo bread (Elana’s recipe) diced and dried
1 qt. chicken broth
2 Tbsp ground sage
Rosemary, thyme, salt, pepper to taste
Preheat oven to 350. Brown sausage in skillet. Drain. In a large bowl
combine sausage, celery, onion, garlic, dried cranberries, bread crumbs,
sage, thyme, rosemary, salt and pepper & mix well. Add the
chicken broth and mix. Stuffing should be really moist. If more liquid is
needed add more broth or coconut milk until stuffing reaches desired consistency. Transfer to casserole dish. Bake in oven covered for 45 minutes. Uncover and bake an additional 15 minutes or until browned.
I’m excited to try this one paleo this year! :-)
Adrienne says
Looking forward to trying this recipe! Saw that Dr. Oz recommends mashed cauliflower instead of mashed potatoes.