Everyone needs basic recipes for delicious veggie side dishes that can be prepared quickly. This mashed cauliflower recipe is just the thing when I’m not terribly hungry for a heaping pile of heavy mashed potatoes. While the mashed cauliflower recipe won’t weigh you down the way mashed potatoes have a tendency to do, they are still super creamy with a delicious flavor–mildly sweet with a hint of “nuttiness.” My son, Blake, particularly loves them.
In the past, I’ve even stretched out left-over mashed potatoes by mashing them into the finished dish—don’t bother with measurements, you can mash pretty much any amount (a lot or a little) of prepared mashed potatoes right in. Oh, and if you happen to have some roasted garlic sitting around definitely throw that in too!
P.S. If you are an avid avoider of all “white foods” don’t miss the boat on cauliflower—as a cruciferous vegetable it’s loaded with health-promoting benefits and it’s sulfur-containing phytonutrients are fabulous for detoxifying your liver. Cauliflower is also brimming with vitamin C; one cup contains a little over 90% of you’re the recommended daily value!
Mashed Cauliflower Recipe with Sundried Tomatoes & Parsley
- 1 head cauliflower, florets only
- Unrefined sea salt, to taste
- 2 to 3 tablespoons oil-packed sundried tomatoes, chopped (include tomato-infused oil)
- 2 to 3 tablespoons freshly grated Parmesan cheese
- 1/4 cup finely chopped parsley
- Lemon juice
- Bring a large pot of salted water to a boil. Add cauliflower florets to the boiling water and cook for about 4 to 5 minutes, or until cauliflower can easily be pierced with a fork (be careful not to overcook the cauliflower or you’ll end up with mush).
- Drain cauliflower and return to the pot. Add chopped sundried tomatoes and Parmesan cheese. Use a handheld stick blender; process until smooth and creamy. Season with salt to taste. Mix in parsley. Squeeze lemon juice on top and serve.