Smashed Cauliflower

For a week filled with comfort foods and turkey (here and here), I think it’s fitting to end my November turkey posts with a new take on an old favorite: Smashed Cauliflower.  

Every Thanksgiving, bags of russet and Yukon gold potatoes fly out of the bins in grocery stores everywhere.  One of the staples of a real Thanksgiving meal has become mashed potatoes with butter and peas and delicious gravy.  

But, for those of us who think potatoes are either 1.) overdone or 2.) over-loaded with butter and unnecessary carbs, I offer this low-carb variation for you readers: Smashed Cauliflower.Smashed Cauliflower isn’t exactly like mashed potatoes, but it’s an excellent healthful substitute that brings similar flavors to the table.  I originally caught wind of this increasingly popular dish on Pinterest (see my weekly recipes board here), but discovered I had been duped by some mis-labeled posts.  Pinners keep (mistakenly or accidentally, I’m not sure which) posting recipes for “Mashed Cauliflower” that are really mashed potatoes in disguise, or barely healthy versions of this dish.

The key to a successfully “mashed” or “smashed” cauliflower is to get the vegetable truly tender and “done” either by roasting or steaming.  Once cooked, the steps to create a holiday-like side are just as easy as you would with mashed potatoes–whip cauliflower together with butter, cream, and seasonings to taste, and voila! A truly new version of a classic holiday dish.

Pictured: a beautiful head of cauliflower picked up at Southside Produce.

This version of Smashed Cauliflower uses a slow roast in the oven and the help of my standing Kitchenaid mixer.  I’ve combined the vegetables with olive oil, butter, Parmesan, and Cajun spice for a robustly flavored dish that really brings life to an otherwise bland vegetable.  The results won’t look exactly like mashed potatoes, but better–a hardier take on a classic holiday side with tons of nutrients and even more flavor.

Smashed Cauliflower

Yield: 4 servings

Calories: 156.6 per serving (see here for full nutritional information)

Prep Time: 15 minutes

Cook Time: 45 minutes

This recipe is adapted from my old smashed potatoes post (here) but with cauliflower.  However, I found a beautiful version of mashed purple and white cauliflower at the blog Eat. Sleep. Cuddle (here).

Ingredients:

*1 head cauliflower, washed and cut into florets (stems removed)

*2-3 tablespoons olive oil

*salt and pepper, to taste

*1 teaspoon paprika

*1/3 cup Parmesan

*1/3 cup cream or half and half

*2 cloves garlic, minced or pressed

1.) Preheat oven to 350F.  Wash and chop cauliflower into small florets and transfer to a covered baking sheet that’s been coated with cooking spray.  Drizzle with olive oil and top with salt, pepper, and paprika.

2.) Roast florets for 30-35 minutes or until tender and sensitive to the pressing of a fork (as if the vegetable will give easily for mashing).  Remove from oven and transfer to a standing mixer like a Kitchenaid.

3.) Attach the whisk attachment (not the paddle) and add Parmesan, cream, and garlic to the bowl.  Whip on medium-high until mixture combines and taste.  Season with salt and pepper as necessary and serve.  Makes 4 servings.

–Helana Brigman

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