These healthy cauliflower mashed potatoes are made with Yukon Gold potatoes, steamed cauliflower and flavored with rosemary. This healthy mashed potato recipe is paleo, vegan and whole30 approved.
If you like your mashed potatoes extra creamy, then this cauliflower mashed potatoes recipe is just for you!
They're made with steamed Yukon Gold potatoes and cauliflower, shortening (or butter), fresh rosemary, garlic, salt and pepper.
Top with some paleo gravy or butter and you're all set to enjoy the best cauliflower mashed potatoes!
Better yet, if you aren't a fan of cauliflower, you can still enjoy these mashed potatoes. My goal was to include cauliflower without it being detected. None of my children like the taste of cauliflower, but these mashed potatoes were a hit.
Why You'll Love these Healthy Cauliflower Mashed Potatoes
- paleo friendly - made with real, whole food ingredients
- vegan - no butter, no milk
- whole30 - made with whole30 approved ingredients
- dairy free
- contain "hidden" veggies - you can't taste the cauliflower
- extra creamy - I use an immersion blender to make these cauliflower mashed potatoes extra creamy and smooth
Here's a list of what you'll need to make these healthy cauliflower mashed potatoes:
- cauliflower florets
- Yukon Gold potatoes
- non-hydrogenated shortening (or butter)
- rosemary (fresh or dried)
- granulated garlic
For this recipe, you'll need to steam the cauliflower and the potatoes until tender. I steamed mine in a stainless steal steamer pot.
To keep these cauliflower mashed potatoes dairy free, I used a non-hydrogenated shortening. I love Nutiva's shortening, which is made from organic coconut oil and palm fruit oil. It has a very mild taste and the texture is similar to butter.
The potatoes are flavored with rosemary, salt, garlic and pepper. Feel free to omit any of these ingredients or add other spices to your liking.
How to Make Cauliflower Mashed Potatoes
Steam the Cauliflower and Potatoes
Before making these paleo cauliflower mashed potatoes you'll need to steam the cauliflower and potatoes. I recommend steaming the cauliflower first, then the potatoes.
I used a stainless steel steamer pot to steam the veggies, but a steamer basket will work too.
Cut the cauliflower into florets and cube the potatoes. Place the cauliflower in the steamer pot and steam until tender.
Next, steam the potatoes. While the potatoes are cooking, grab a nut milk bag or cheese cloth to strain the water from the cauliflower. This helps remove some of the moisture so that your mashed potatoes aren't too watery.
When the potatoes are tender (you can easily poke through the potato pieces with a fork), add all of the ingredients to a large glass mixing bowl.
Grab your immersion blender and blend the ingredients until smooth.
These vegan cauliflower mashed potatoes are best stored in an air-tight container in the fridge and eaten with 5 days.
To re-heat, warm the mashed potatoes in the microwave. Or, place them in an oven-safe dish and cover with foil. Heat them at 350 degrees for 15-20 minutes or until warm.
Frequently Asked Questions
Do you have to use an immersion blender?
No, you can use a potato masher (or even a fork) to mash the potatoes. The texture will change slightly, but they'll still taste great.
Do you have to squeeze out the water for the cauliflower?
No, you don't need to use a nut bag or cheesecloth and squeeze out the excess water from the cauliflower. Doing this does make the mashed potatoes a little less watery, but won't change the taste. I've made them both ways and my family loved each just the same.
More Healthy Paleo Dinner RecipesPrint
These healthy cauliflower mashed potatoes are made with Yukon Gold potatoes and steamed cauliflower. This recipe is great for Thanksgiving or enjoyed as a dinner side dish. Paleo, vegan and whole30 approved.
Steam the cauliflower in a stainless steel steamer pot until tender.
Remove the cauliflower from the pot and let cool in a large glass mixing bowl. Cut the potatoes into cubes and place in the steamer pot. Steam until tender.
While the potatoes are steaming, grab a nut milk bag or cheese cloth and squeeze the excess moisture from the cauliflower. (This makes sure your mashed potatoes aren't too watery.)
Place the cauliflower back in the large mixing bowl, along with the steamed potatoes, shortening, chopped rosemary, salt, garlic and pepper.
Using an immersion blender, blend all of the ingredients together until smooth.
- Place in a serving bowl and serve immediately or cover with foil and reheat at a later time.
Storage: store these cauliflower mashed potatoes in an air-tight glass container in the fridge and eat within 5 days.
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