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This faux mashed potatoes recipe is amazing! We fed it to our family for Easter the first year without telling them it was actually cauliflower.
They raved about how delicious the mashed potatoes were! HEHE
You have got to GIVE THEM A TRY!
Delicious!
Ingredients:
- 2 1/4 — 2 1/2 pounds white cauliflower (about 1 very large head)
- 3 TBSP olive oil
- 1 large leek
- 1 TSP thyme, dried (or 2-3 TSP fresh)
- 3 cloves minced garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream or greek yogurt
- sea salt
- black pepper
Directions:
- Remove core of cauliflower and cut remaining into small florets. You need about 8-9 cups total.
- Bring several inches of water to boil in a steamer. Add cauliflower, cover, and steam 13-15 minutes or until soft. Drain water and move cauliflower back into pan.
- Trim off tough green top and root end of the leek. Using only the white and pale green part, cut the leek in half lengthwise and clean under cold water. Cut into thin slices.
- Heat 1 TBSP olive oil in a large sauté pan over medium heat. Cook leek with thyme until soft. Do not brown. Add garlic and cook 1 minute. Sprinkle with salt and pepper.
- Add hot cauliflower and leek mixture to a food processor along with the Parmesan, 2 TBSP olive oil, and sour cream (or Greek yogurt). Puree until smooth and creamy. Add salt and pepper as needed to taste.
We hope you try this Faux Mashed Potatoes recipe and we hope your family enjoys it as much as we do!
You can purchase the entire Daniel Plan Cookbook here on Amazon.
