Cauliflower seems to creep its way into many a paleo/gluten-free recipe. Mock pizza crust, mock tater tot, mock this, mock that. We can call smashed cauliflower 'mashed potatoes' or fauxtatoes, if you'd like, but maybe we can celebrate them in all their vegetable glory and not hide behind clever names. This isn't one of those silky purees you find under meat in fancy restaurants (though I can share those tips another time), this is a rustic, garlicky smashed cauliflower that did not impress my toddler, but may impress yours.
smashed garlic cauliflower
1 head cauliflower - tough stem removed, remainder cut into florets
3 cloves garlic
2 tbsp grassfed butter, ghee or olive oil
salt & pepper, to taste
Steam one head of cauliflower and 3 peeled garlic cloves until it is soft (softer than if you were eating it as is) about 10-12 minutes. Remove cauliflower and garlic and place in food processor with butter, salt and pepper. Puree until smooth or as I like it, a bit rustic with a few lumps! Alternatively, you can use a potato masher and mash the cauliflower. Taste and season with salt and pepper, if necessary.
tag #frompastatopaleo on Instagram to show me your finished dishes!