I have made mashed cauliflower at least a hundred times over the last ten years. I started making it back when my husband and I did the South Beach Diet a year or two after getting married. We had each gained a few newlywed pounds and did the SBD together. Since then we have loved mashed cauliflower as an easy side. I don’t even miss mashed potatoes. Making dairy free mashed cauliflower was somewhat new. I have made it with ghee before but I don’t love the flavor. This version I loved.
At the beginning of last week my scale was up a few pounds (too much cheating on my diet over the holiday weekend) and I decided to cut dairy for awhile to encourage it to move in the opposite direction. It’s working but dairy free for me is always a challenge.
Figuring out how to make this mashed cauliflower creamy and rich without any dairy was a stroke of brilliance. Or divine inspiration. Probably divine inspiration since I’m semi-intelligent but definitely not brilliant. My college degree is in visual art and English and not rocket science after all.
I wasn’t really planning on posting this recipe when I threw the ingredients into the food processor the other night but it came out so good I had to. But that is why there aren’t any action shots. I thought this was just a garnish next to my Lemon Pepper Pork Tenderloin.
This has two secret ingredients. The first is butter flavored coconut oil. And the second is mayo. No, I’m not crazy. I use mayo is all my casseroles and it is so creamy I thought I’d throw in a tablespoon and see what happened. The best mashed cauliflower ever is what happened.
This serves 2-3 people as a side dish.
Ingredients:
12 oz frozen cauliflower, cooked according to package instructions
1 tbsp almond milk
1 tbsp dairy free mayo
2 tbsp buttery coconut oil ***
1/4 tsp salt
You can easily double this recipe to serve 4-6 people using 24 oz cauliflower, 2 tbsp almond milk, 2 tbsp mayo, 4 tbsp buttery coconut oil, and 1/2 tsp salt.
*** Nutiva makes Buttery Coconut Oil which is outstanding and iherb now sells it. I love iherb. They always have free shipping over $20, you get 10% back in reward credit, and you get $5 off your first order with my link.
Alternatively, You should be able to use regular coconut oil and add a few drops of dairy free butter extract or flavoring to taste.
Directions:
Process the cauliflower in a food processor until chopped. Add the other ingredients. Process until smooth and creamy, scraping down the sides as needed. Heat and serve.
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Yields 2-3 servings
10 minPrep Time
10 minTotal Time
Save Recipe
Ingredients
- 12 oz frozen cauliflower, cooked according to package instructions
- 1 tbsp almond milk
- 1 tbsp dairy free mayo
- 2 tbsp buttery coconut oil ***
- 1/4 tsp salt
Instructions
- Process the cauliflower in a food processor until chopped. Add the other ingredients. Process until smooth and creamy, scraping down the sides as needed. Heat and serve.
Notes
*** Nutiva makes Buttery Coconut Oil which is outstanding (there is a link in the post). Alternatively, You should be able to use regular coconut oil and add a few drops of dairy free butter extract or flavoring to taste
You can easily double this recipe to serve 4-6 people using 24 oz cauliflower, 2 tbsp almond milk, 2 tbsp mayo, 4 tbsp buttery coconut oil, and 1/2 tsp salt.
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I saw the buttery coconut oil pop in the stores and I was wondering if it was truly buttery. I’ll definitely have to give it a try with this yummy mashed cauliflower!
It smells just like movie theater buttered popcorn. I’m planning on making popcorn with it very soon 🙂
These were awesome!