It’s always fun, in a slightly worrisome and embarrassing sort of way, when I get asked to teach someone a dish I’ve never made before. And such was the case with this cauliflower mashed potato recipe.
For potato lovers like myself, cauliflower can seem like the poor (paleo) man’s carb. But it is surprisingly adept at mimicking all manners of starch. I have yet to try the cauliflower fried rice that’s making the rounds on the web. But after this cauliflower pizza crust turned out perfectly dense and crispy, I’m officially a believer.
This was a lot less risky than the time I did the same thing with a $150 Christmas goose. And luckily, thanks to the fairly straightforward technique involved, it turned out a lot better than that catering semi-disaster. In fact, the cauliflower mashed potatoes were so easy and foolproof, I went right home and started dreaming up other flavor combinations to try beyond the usual butter and chive nonsense.
Ever since this Peking chicken recipe, I’ve become a huge fan of subbing coconut oil for butter to add body and richness to healthier dishes (I like this brand). So with this in mind, I decided to whip up my cauliflower mashed potatoes with a few tablespoons, and then top them with an Asian-inspired pumpkin seed scallion pesto.
The combination was a most excellent bed for this Gluten-Free Meatloaf with Ginger-Sriracha Glaze, and something I’m happy to now have in my back pocket for the next low carb friendly class. Also, I very much enjoyed tricking you guys into thinking the scallion pesto image was pistachio ice cream on instagram.
- 1 large head cauliflower, cut into small florets
- Sea salt
- 2 tablespoons coconut oil (get a FREE jar here)
- 4 scallions, roughly chopped
- 1/4 cup unsalted pumpkin seeds (pepitas)
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- Bring a large pot of salted water to boil.
- Cook the cauliflower until fork tender, about 10 minutes. Drain very thoroughly and return to the pot. Add the coconut oil and mash the cauliflower until smooth. Taste for seasoning and add more salt if needed.
- Meanwhile, make the pesto: puree the scallions, pumpkin seeds, garlic, lemon juice, olive oil and ½ teaspoon salt until smooth.
- Transfer the cauliflower mashed potatoes to a bowl and top with the pesto. Garnish with more pumpkin seeds and scallions and serve.
Check out these other great dishes from Food Network’s #FallFest
The Heritage Cook: Easy Roasted Whole Cauliflower with Sriracha Butter (Gluten-Free)
Dishin & Dishes: Cauliflower Steaks with Curried Coconut Puree
Homemade Delish: Cauliflower Au Gratin
Healthy Eats: 6 Classic Comfort Foods with a Cauliflower Twist
Creative Culinary: Roasted Cauliflower with a Parmesan and Cheddar Cheese Frosting
Napa Farmhouse 1885: Six Recipes To Make You Fall In Love With Cauliflower
Elephants and the Coconut Trees: Cauliflower Patties
Taste with the Eyes: Grilled Eggplant Pizza with Low-Carb Cauliflower Crust
FN Dish: 6 Ways Cauliflower Can Stand In for Other Favorite Foods