Cauliflower Mashed Potatoes

If you are looking for a healthy substitute for mashed potatoes this is for you. This recipe has all the flavor without all the carbs (well maybe a little!).

Reader's note

These are my go to for when I want an indulgent side without all the calories (well...there are still some). It takes about ~15 minutes of prep, ~40 hour overall and yields multiple servings.

This is the perfect side dish for any protein. The mashed cauliflower has enough flavor on its own but still pairs well and complements anything from BBQ shrimp (my recipe here) to baked chicken. If you make this meal, tag me on Instagram at @TexasCookingCityLiving!

Ingredients

• 1 tablespoon of olive oil

• 1 tablespoon of salted butter

• 2 bags of Pre-cut cauliflower or 2 heads of cauliflower chopped

• 2 tablespoons sherry vinegar (optional)

• 2 cups of chicken stock (homemade if you can)

• 1-2 cups of water (depends on the size of your pot, you want the cauliflower covered)

• 2-4 shallots, chopped

• 4-6 cloves of garlic

• 1/3 cup heavy cream or 1/4 cup of whole milk

• 1/2 cup gruyere cheese (freshly shredded if you can)

• Salt and pepper to taste

Directions

Heat olive oil and butter over medium heat. When the mixture starts to sparkle, add shallots and let cook until almost translucent (about 3-5 minutes). Add garlic and cauliflower and cook until cauliflower starts to brown (about another 3-5 minutes). Add sherry vinegar to de-glaze the pan (optional) and then add chicken stock and water to cover the cauliflower. Salt and pepper to taste.

Cover and boil until tender. Blend with an immersion blender or in a food processor. Add heavy cream and gruyere cheese. I like to top with a little parsley. Enjoy!