Smashed Cauliflower-Potatoes

Recipe by Foodie Friend
READY IN: 40mins




  • Cook cut up cauliflower florets in milk and salt over low heat for 35 minutes, or until tender. Stir the mixture a couple of times to rotate the cauliflower in the milk and to keep the milk from scalding. (Sometimes when I get distracted the milk gets scalded on the bottom of the pot. If this happens, stir gently so that that the scalded milk browned bits do not get mixed up into the cooked cauliflower).
  • Drain, and discard or freeze the remaining liquid for a creamed vegetable soup (like cauliflower-cheese soup).
  • Using an immersion blender, blend cooked cauliflower until the mixture resembles mashed potatoes (no liquid necessary -- otherwise it will be too runny).
  • At this point use this mixture as if it were mashed potatoes and turn this "Smashed Cauliflower" into your favorite form of potatoes. In other words, you can add roasted garlic, scallions, low fat sour cream, chives, butter, or any combination. However, most of the time we eat it as is, with salt and white pepper to taste.