Paleo Cauliflower Mashed Potatoes with Garlic & Dill

The easiest way to make cauliflower mashed potatoes.

I love cauliflower mashed potatoes, or faux-tatoes as some people call them. The one thing I do not love about cauliflower is how the little florets have an impeccable ability to get all over my kitchen. This recipe solves this problem easily, and all you need is a strainer and an immersion blender to keep your cleanup to an absolute minimum. The cauliflower cooks in water in your slow cooker, you then simply drain the water and puree it with an immersion blender. Fold in optional ingredients such as coconut milk, butter, or ghee, and you’re done. Sure you could simply boil or steam your cauliflower like normal people with time on their hands do, this recipe just gives you a way to get it done with less attention required. I challenge you to introduce these cauliflower mashed potatoes to someone in your life, chances are they will have no idea they are not eating white potatoes.

Tools Needed:

• 4 quart slow cooker.
• Large colander.
• Immersion blender or food processor.

Ingredients:

• 1 large head of cauliflower.
• 6 cloves of garlic.
• 1 small package of fresh dill, or about 1/3 cup chopped.
• Salt and pepper to taste.
• Splash or coconut milk or a tbsp or two of butter or ghee.

Cut your cauliflower in your crock, then cover with water.

How you make it:

• Place your head of cauliflower in your crock pot. Remove the leaves and base stem. Use a paring knife to cut the head into florets. This method avoids having to clean up (or waste) any florets.
• Add your garlic and half of your dill. The rest of your dill will go into the mash fresh.
• Add enough water to your slow cooker to cover your cauliflower mostly (some will float). In a 4-quart crock pot, I used 6 cups of water.
• Cook on low for up 6 to 8 hours or on high for 4 to 5.
• Carefully drain your crock into your colander. Either wait for the crock to cool or use heavy duty oven mitts. Please be careful with a hot crock and hot water.
• Remove the “cooked”dill from your mixture and transfer your cauliflower and garlic to a bowl.
• Add a pinch of salt and pepper, remaining freshly minced dill sprigs (no stems), and your coconut milk or butter if you choose to do so.
• Puree with your immersion blender, and you are done! If you are using a food processor, skip using a bowl and simply add everything into your food processor.
• Garnish with more fresh dill sprigs and see how many people you can fool into thinking these are actually potatoes, and not cauliflower mashed potatoes.

Cauliflower Mashed Potatoes

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