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Cauliflower Mashed "Potatoes"
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Prep Time:
10 minutes
Total Time:
50 minutes
Swap out mashed potatoes for creamy, nutritious cauliflower mash.
Ingredients:
  • 2 tablespoons butter
  • 1 teaspoon sea salt flakes
  • 4 cloves garlic, peeled
  • 1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 large head cauliflower
Instructions:
  • In a 1-quart saucepan, gently simmer butter, salt, garlic, and chicken broth over medium heat until garlic is completely soft, about 12 to 15 minutes. Set aside.
  • Place a stockpot or Dutch oven over high heat and bring 3 quarts of water to a boil.
  • Prepare the cauliflower by cutting the florets from the heads. If including stalks, chop them into 1/2-inch chunks. You should have roughly 8 cups of raw cauliflower. Place the cauliflower in boiling water, bring it back to a boil, and let it cook for 15 to 20 minutes until very tender. Once the cauliflower is easily pierced with a knife, remove it from the heat and set it aside.
  • After straining the cauliflower and patting it dry thoroughly, place it in a food processor with the broth mixture. Process until super smooth, in batches if needed. Rinse the stockpot and combine all the processed batches back into it.

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