I made these cauliflower “mashed potatoes” for Thanksgiving and am so excited to share the recipe with you because contrary to what the name implies, there are actually no potatoes in this recipe! These are much lighter than actual mashed potatoes, but they still taste very similar to the actual thing!
- 1 cauliflower head, broken up
- 3 garlic cloves, crushed
- 2 cartons vegetable broth (approx. 14.5 ounces each)
- Salt, pepper, and red pepper flakes (optional)
Put the cauliflower, garlic, and vegetable broth in a saucepan. Make sure the cauliflower is in small enough pieces that the broth covers it. Bring to a boil at medium low heat and wait until the cauliflower is soft and tender with the touch of a fork (about 15 minutes). Drain the broth and transfer the cauliflower to a food processor. Process until smooth and add salt, pepper, and red pepper flakes as you see fit.
Fun Foodie Fact: Cauliflower is a great source of coline, which is a B vitamin crucial for brain development.