Over the last year and a half I’ve really come to appreciate the versatility of cauliflower. One of my favorite things to make with cauliflower is cauliflower mash, which is a great substitute to mashed potatoes. Don’t get me wrong, I love potatoes, but sometimes if I’m having a difficult day managing T1D cauliflower mash makes it easier for me. It’s also less time consuming than making mashed potatoes because there is no peeling involved, and peeling potatoes is one of only a few tasks in cooking I really hate doing.

While this is a great substitute, the texture is slightly different than an ultra smooth mashed potato. I’d say the texture of cauliflower mash is somewhere between mashed potatoes and creamy grits. The flavor and consistency is almost identical to mashed potatoes.

Ingredients

1 Medium Head of Cauliflower

2oz Plain Cream Cheese

Salt and Pepper

Directions

Start by removing the florets from the stems.

Fill a pot with water and bring to a boil.

While the water reaches a boil, break the florets into bite size piece.

Place the florets in the boiling water and cook for about 15 minutes. Similar to making mashed potatoes, you want the florets to be fork tender but not disintegrate when piercing with the fork.

Strain the cauliflower in a colander.

While the caulilower is still steaming, put it in a food processor along with 2oz of cream cheese.

Pulse until you get the desired consistency. Add salt and pepper to taste. I sometimes like to add cheddar powder or Italian seasoning.