Easy Mashed Cauliflower Taters

This is a super easy alternative recipe to mashed potatoes; great for low-carb, no sugar, gluten-free, and paleo adaptable.

  • 1 head of cauliflower
  • 4 oz (1/2 brick) cream cheese
  • 4 tbsp (1/2 stick) unsalted butter
  • 1 tsp dijon mustard
  • 1 tsp horseradish*
  • 1 tsp (3 pieces) anchovy finely chopped or paste*
  • pinch of paprika* (Spanish or smoked okay)
  • salt and pepper to taste
  1. Fill a stock pot with an inch of water, set it on high, and cover with lid to come to a quick boil.
  2. Cut cauliflower down the length of the stem and snap off each floret using your hands. Rinse florets; save stems for stock or discard to compost.
  3. Once water is boiling add steam basket, discard any water that sits above steam basket, and add cauliflower florets. Cover and steam until fork-tender—roughly 20–25 minutes.
  4. Drain any remaining water off tender florets. Using a standing mixer or hand masher, beat florets, cream cheese, butter, dijon, and other seasonings until reaches buttery consistency, or leave rough but mixed.

6 servings; 3g net carbs; 202 calories; 18.47g fat; 3.46g protein; total carb: 5.45g; fiber: 2.52g

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