Is Mashed Cauliflower Better Than Mashed Potatoes?

Mashed Cauliflower

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One of the best things about the holiday season is the abundance of really delicious food! I tend to belong to the camp of “everything in moderation”, but also know that it’s all too easy to gain a few extra pounds between Christmas and New Years. And though I loved mashed potatoes, this mashed cauliflower recipe makes it easy to eat healthy and get an extra serving of veggies in.

Mashed Cauliflower

I had a girlfriend visit from out of town a couple weekends ago and she made us this absolutely delicious side dish to go alongside some ribs that had been cooking in the Crock Pot all day long. I was a little skeptical at first, I’ll admit, but she completely won me over with this garlicky spinach mashed cauliflower. I think I might even like it more than mashed potatoes now!

Mashed cauliflower is easy to make and goes with practically any protein. I think this would be great alongside a Christmas ham or steak on the grill. The spinach gives it a fun bright green color that the kids will appreciate!

Garlicky Spinach Mashed Cauliflower

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This mashed cauliflower recipe makes it easy to eat healthy and includes an extra serving of veggies too. Food blogger Jenna Weber shares her cauliflower recommendations for what dishes pair well with this recipe in a full post on the Fresh Tastes blog.

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Ingredients

  • 1 head cauliflower, roughly chopped into florets
  • 1 cup loosely packed baby spinach (fresh, not frozen)
  • 1 garlic clove, minced
  • 1 tsp olive oil
  • ¾ tsp seasoned salt
  • 1 tbsp butter, room temperature
  • 3 tbsp milk

Directions

  1. Place the cauliflower in a microwave safe bowl with about two tablespoons water. Cover the bowl tightly with microwave safe plastic wrap and cook for two minutes. Stir then cook for another two minutes until florets are just tender. Drain water and set aside. Alternately, you could steam the cauliflower over the stove.
  2. Drizzle the olive oil in a small saucepan over medium heat. Add the garlic and sauté for about a minute, then add the spinach and continue sauteing until the spinach just begins to wilt. Remove pan from heat and transfer garlic and spinach to a food processor or high-speed blender.
  3. Add the steamed cauliflower to the food processor, along with the salt, butter and milk. Process until smooth and season to taste.

Yield: 4 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.