This creamy mashed cauliflower is made with fresh cauliflower and is an excellent subsitute for mashed potatoes.
1 head Raw Cauliflower (4 cups)
2 tbsp Avocado Oil
2 tbsp Ghee or Butter
1 tbsp Garlic Powder
1 tbsp Dried Parsley
Salt/Pepper to taste
Preheat oven to 400.
Rough chop cauliflower into small florets being mindful of trying to make everything the same size.
Toss cauliflower with avocado oil and a pinch of salt.
Spread cauliflower evenly on a baking sheet and roast in oven for about 30-40 minutes flipping halfway through.
Cauliflower should be cooked and starting to look dry but not brown or burnt. Oven times may vary, so keep checking until desired texture is reached.
Using a high speed blender, immersion blender or food processor pulse cauliflower until it is smooth with no lumps. Add spices and ghee and blend until incorporated.
Store in air tight sealed container for up to 5 days
Keywords: mashed cauliflower, keto, whole30, paleo