Mashed potatoes and gravy. I can’t remember a family holiday where that wasn’t one of the side dishes. And although I grew up hating potatoes (don’t judge), some forms of them have grown on me a bit as I’ve gotten older. Ok, admittedly, I really only prefer french fries and hash browns, but still. They count as potatoes 😉 My whole family has been eating healthier so we can take care of our bodies better, and this recipe for garlic butter mashed cauliflower is a must-try for all of y’all that love garlic mashed potatoes!
You’re right, potatoes are a vegetable, so they do contain some nutrients. However, with chronic illness, white potatoes are not suggested to be staples in the diet. This is because they are digested quickly, so they spike your blood sugar, causing all sorts of complications with your digestion, glucose, and more. Thankfully, I’ve never been a huge fan of the thick texture of mashed potatoes, so I can’t say that I’m disappointed that I can’t eat them.
But during the holidays when everyone else is wanting their potatoes, I make garlic butter mashed cauliflower instead. They taste just like garlic mashed potatoes, only you’re getting a serving of healthy veggies without the insulin spike.
Garlic Butter Mashed Cauliflower
- 1 head of cauliflower, florets cut off
- 2 tbsp grass fed, organic butter (Kerrygold)
- 1 tbsp olive oil
- 2 cloves of garlic, diced
- salt and pepper to taste
- Place cauliflower florets in a steamer, and steam until they're soft (about 20 minutes)
- Saute garlic in olive oil until it's soft and fragrant, about 5 minutes
- Add butter to oilve oil and garlic and melt, then set aside
- When the cauliflower is done, puree in a food processor until smooth.
- Add the garlic, oil and butter mixture to the food processor, and process until it's mixed through
- Add salt and pepper to taste