My friend had this cookbook “Nom Nom Paleo”. I found this recipe in there. I only changed it a bit. She had a recipe for meatballs that uses some of these as a binder. That’s why I decided to try these. I hope to make those and share soon too. These were surprisingly delicious. They are very garlicky so if you’re not a fan you could reduce the garlic, but I think the garlic helps them taste more like potatoes.
1 head cauliflower, cut into equal sized pieces (I bought mine at Sam’s already cut into pieces, I just evened them out a bit)
5 cloves of garlic, peeled
1/4 teaspoon salt
1/4 teaspoon Morton’s Nature Seasoning
2 Tablespoons butter (or dairy free alternative)
Black Pepper to taste
Salt and season the cauliflower. Using a large pot with steamer insert put water in pan, add cauliflower and garlic to insert. Steam for about 10 minutes. Once cooked drain very well, you don’t want it to be watery at all or it will make your mash runny. Add drained cauliflower, garlic, butter and pepper to food processor. Pulse until desired consistency. Careful, though, you don’t want to turn it to soup.
Season if necessary.