One thing you need to learn to do when you embark on a Whole 30 is make all kinds of new sides so that you get enough vegetables in your diet. We’ve found that cauliflower is super versatile and takes on the flavor of things you add to it. This makes it a great candidate to turn into a mash.
This doesn’t mean you are trying to mimic mashed potatoes. These don’t taste like mashed potatoes, but this a great side dish that stands on its own.
Whole 30 Cauliflower Mash with Garlic and Rosemary
- 1 head of cauliflower
- 4 cloves of garlic
- 1 teaspoon of rosemary (both dried and fresh work)
- Salt and pepper to taste (I use about 1 teaspoon of each for a large head of cauliflower)
- 1 tablespoon of ghee
- Get your vegetable steamer going in a large stock pot with water that comes just up to the bottom of the steamer. Turn the burner on high.
- While the water is heating up, quickly wash the cauliflower and cut it into florets. Chop up the stem, too.
- Peel the cloves of garlic.
- Put the cauliflower and garlic in the pot with the vegetable steamer. Steam for 10-15 minutes. They are done when tender enough to put a fork through with minimal effort.
- When fully steamed, move the cauliflower florets and garlic cloves into the food processor. Take 1/4 cup of the steaming liquid and put it in the food processor, too. Add in the rosemary, salt, pepper, and ghee.
- Process until it reaches the consistency you like. I leave it in until it is pureed (usually 2-3 minutes).
- Alternatively, if you don’t have a food processor, steps 5 and 6 can be done with a potato masher and a bowl or a hand blender.
If you aren’t on the Whole 30, you can add butter and sour cream to make these even creamier. For folks on the Whole 30, stick to the recipe above. Amanda and I eat it even when we aren’t on the Whole 30 because it is delicious.