Cauliflower Mashed Potatoes


8 cups bite-size cauliflower florets (about 1 large head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip below)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon grass fed butter
1/2 teaspoon sea salt
Freshly ground pepper to taste
Snipped fresh chives for garnish


Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower and garlic in a food processor.  Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.  Transfer to a serving bowl.  Drizzle with the remaining 2 teaspoons oil and garnish with chives. Serve hot.

Notes: No buttermilk? You can make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup almond milk.

Published by MerasWarriors

Mera's Warriors is a nutrition coaching and certified personal training business with 9+ years of experience. The owner, Mera Cosgrove, tailors exercises that are specific to the clients health and fitness goals, while making health fun and educational. Mera helps her clients overcome many different kinds of struggles through nutrition and exercise.

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