Mmm... mashed cauliflower. Fauxtatoes. Mashediflower. Cauli-mash. Monster mash?

Creamy mashed cauliflower is one of the easiest paleo side dishes of all time. There are a few tricks to getting the consistency right though—or you'll end up with a soupy wet slop. In all fairness, you can turn that glop into actual soup, but you came for the mash and you shall get it.

Oh, and before we start... this recipe will be even quicker if you subbing two gently sautéed cloves of garlic for the whole bulb of roasted garlic, but I just love the flavor that roasted garlic adds. It's worth the extra effort if you have time. If not, it'll still be great.

Fluffy Mashed Cauliflower (with Roasted Garlic)

gluten-free, paleo and whole30-approved (2-3 servings)

Ingredients

• 1 head of cauliflower, cut into florets

• 1 head of garlic, roasted (or substitute 1-2 cloves of garlic, sautéed lightly for a couple of minutes)

• 1/4 cup of chicken stock (add more or less depending on the consistency you like)

• 1 T of olive oil (plus a drizzle on the garlic)

• kosher salt

• black pepper

• optional: a drizzle of coconut milk, chives, fresh herbs, spices, horseradish, bacon, etc.

Instructions

1. If you are prepping roasted garlic: Cut the top off the whole head of garlic, drizzle olive oil on it, replace the top and wrap in foil. Roast the garlic at 400 degrees for 25-30 minutes. Squeeze out the roasted cloves into your food processor.

2. If you are just sautéing garlic, get that ready instead.

3. Steam cauliflower for about 6-10 minutes on the stove, taking care not to overcook it. Overcooked cauliflower will mean soup.

4. Drain and dry the cauliflower carefully on a towel.

5. Add the hot cauliflower, salt and pepper to the food processor and start pureeing in spurts, checking to make sure you’re not overdoing it.

6. Slowly add the chicken stock and olive oil to the processor until you get your desired consistency (you might not need all of the stock). The cauliflower should be smooth, but still fluffy and standing up at least 70% the way mashed potatoes do. If you over-process it, it'll get kinda sticky and starchy just like gluey, over-mashed potatoes. (It’ll still taste fine, don’t worry.)

7. Stir in any additions you might be considering like coconut milk, fresh herbs, spices, etc.

8. EAT.

Goes great with:

• Swedish Meatballs (add a pinch of nutmeg to the basic recipe!)

• Perfect Roast Beef (dill-horseradish mashed cauliflower, anyone?)

• Alton Brown's Pot Roast

• Baked Herb Steelhead Trout

• Ina Garten's Perfect Roast Chicken