The Best Cauliflower Mash Ever

Every single time I’ve seen or been served cauliflower mash in my life, I found it to be on the soft side and even downright runny sometimes. No offense if you like yours that way, but that just doesn’t cut it for me. If I’m gonna eat something that pretends to replace my dearly missed mashed potatoes, let it at least have a similar mouth feel to that of the dish I used to cherish. This version does it so well, I think I almost prefer it to the real stuff… honestly.

Unfortunately, there’s only one way to achieve that and it would be by, you guessed it, squeezing the water out of the cauliflower before to puree it!

HA! My favorite activity in the whole wide world. NOT! But to get a cauliflower puree that thick, that creamy, that velvety, THAT delicious? I say taking the extra step is very well worth it.  

As is the case with any other cauliflower mash recipe, you need to start by cooking the cauliflower. I’m a big fan of steaming mine. To do that, simply place the cauliflower florets into a steam basket and cook it over salted boiling water until it gets really tender, which should take about 8 to 10 minutes.

You’ll then want to let it cool slightly. Not too much, though. No one wants to eat cold cauli-mash!


Serves: Serves 4-6


2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
¼ cup paleo mayo
¼ cup ghee (or make your own)
½ tsp Himalayan salt
¼ tsp ground white pepper
generous grating nutmeg

Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.

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