Jess’s Mashed Cauliflower Recipe

By Jessica

October 6, 2016


1Remove leave and core from cauliflower.  Wash and pull-apart florets.

2Place florets into a steamer or a bowl with water to be steamed.

3Once cauliflower is tender enough for a knife to be inserted easily, remove cauliflower from steamer and place into food processor with remainder of ingredients.  *Tip:  To get a smooth potato consistency, you will not want to use a traditional potato masher.

4Process until smooth.  Add additional spices and flavors until the cauliflower

*Expert tip:  This recipe is a perfect recipe to double.  That way you can eat 1/2 right away + leftovers for 1-2 days and 1/2 to freeze for later!  This will make meal planning a much less daunting task.


1 head of cauliflower

1/4 cup Light Sour Cream

Salt, Pepper, Garlic to taste