Olive oil instead of butter. Stevia swapped in for sugar. Chia seeds to replace eggs. There are endless cooking hacks to turn traditionally unhealthy dishes into something better for you. If you’re kicking carbs to the curb in 2015, consider letting another white veggie stand in for potatoes. Cauliflower makes the perfect spuds substitute, especially when it’s mashed with a little coconut milk and sprinkled with salt and pepper.
Low-Carb Cauliflower Mashed “Potatoes”
Ingredients
1 head cauliflower
1-1/2 Tbsp. coconut milk
Sea salt, to taste
Black pepper, to taste
Directions
- Remove leaves from cauliflower head. Place head in a large pot filled about 1/3 full with water; cover and bring to rapid boil.
- Once boiling, partially remove lid so water does not boil over, but let cauliflower boil until very tender, about 10 minutes.
- Strain cauliflower and remove stem.
- In food processor, combine all ingredients and process to the consistency of mashed potatoes, adding additional coconut milk if necessary. Keep in mind you can always add more, but you can never take any away, so add slowly so the cauliflower mash is not runny.