Cheddar Cauli-Mash
This recipe is a decadent sub for cheesy mashed potatoes. If you are on the dairy-free train, simply omit the cheese and go with sea salt, black pepper, and some freshly minced herbs!
Cheesy mashed potatoes are not only expected at family holiday gatherings, they’re anticipated! So, of course, I found myself in the kitchen whipping up a batch that honored my food philosophy in hopes I could sway my family towards a healthier version. I didn’t disclose the recipe until after they had all tried it with great approval :) ha! Now, they can no longer tell me using cauliflower as mashed potatoes is weird.
Tip - if you’re as skeptical as my family but you want to reduce your carb intake at Thanksgiving, just add a few potatoes to the mix. Formula being 75% cauliflower and 25% organic red potatoes.
What to source:
2-4 cups shredded raw, grass-fed cheddar cheese
1 large head of cauliflower
4 red potatoes (optional)
8T grass-fed butter
2T organic, low-temp pasturized milk (or preferably raw milk from a local farm), or coconut/almond milk/bone broth
freshly ground black pepper
freshly minced herbs (optional) - rosemary or thyme
What to do:
Chop the cauliflower and potatoes (if using), and put into a large stockpot covered with filtered water. Bring to a boil, lower heat, and simmer until tender, about 15 minutes. Drain. Pour cauliflower into the bowl of a food processor or blender. Add cheese, butter, milk, salt and pepper to the food processor and blend until smooth.
Enjoy!
