LCHF, Parve, Sides

Cauliflower “Mashed Potatoes”

cauliflower mashed potatoes

Mashed potatoes it ain’t, but in a low-carb pinch, this cauliflower purée will do, especially as a bed for gravy with a meat meal. While many such recipes include garlic as a seasoning, I prefer it with sautéed onions, as the garlic seems to take over, while the onion remains a mellow, background accent. If you’re looking to up your fat intake, this one fits the bill, as the purée can hold a lot of fat without separating or seeming greasy.

Cauliflower “Mashed Potaoes”

Yield: 6 servings


  • 1 medium head of cauliflower, broken into florets
  • ¼ cup vinegar
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3-4 tablespoons coconut cream
  • Salt and pepper to taste


  1. Sauté onion in olive oil until soft and just beginning to turn golden.
  2. While onions are sautéing, place cauliflower florets in water to cover, to which you have added ¼ cup of vinegar. Soak for ten minutes. Rinse florets under running water. Cook cauliflower in salted water until knife easily pierces a stalk at its thickest point. Drain.
  3. Place onions, along with the oil in which they were sautéed, into the drained cauliflower. Use an immersion blender to blend the whole into a purée Add coconut cream, a bit at a time, to get the consistency you like. Season to taste with salt and pepper.