If you’ve ever searched for a healthy cauliflower recipe, you’ve probably heard about the “cauliflower mash” craze. Basically, you just puree cauliflower with some butter/spices/etc. and it’s a healthy swap for mashed potatoes. I’ve made it before and it’s pretty good… but I knew it wouldn’t pass the test for my potato loving midwestern husband. So I thought I’d trick him.
Ok, I didn’t really trick him. Mostly because he was in the kitchen when I was chopping the cauliflower. He was on to me. But that really just makes this recipe all the more impressive. He knew there was cauliflower in it and he still liked it!
The trick? A compromise. Half cauliflower, half potato. A little bit of the healthy stuff, a little bit of the real stuff. The result was delicious!Print
Make about 4 1/2 cup servings.
- 1 large russet potato (or 2 small potatoes)
- 1/2 medium head of cauliflower
- 4 cups water
- 2 oz edam or gouda cheese
- 1/3 cup skim milk
- 1/2 tsp onion powder
- 1 tsp salt
- Dice the potato into one inch chunks.
- Chop the cauliflower into large pieces.
- In a large pot, add the potatoes, cauliflower, and 4 cups of water (or enough to cover the veggies) and bring the water to a boil.
- Once it’s boiling, turn down the heat but continue to simmer.
- Cook for 8-10 minutes or until the potatoes and cauliflower have softened. You can test it out by poking a piece with a fork. It should be easy to pierce but not mushy.
- Drain the potatoes and cauliflower and transfer to a food processor.
- Add the milk and cheese.
- Begin blending.
- Add in the onion powder and salt.
- Continue to blend until you reach your desired consistency.
If you’re wondering where to buy Edam cheese, truthfully I had some of those mini Babybel cheeses that I needed to use. I checked to see what kind of cheese it is and apparently it’s similar to Edam or gouda. If you don’t have either of those on hand, you can likely omit it and just add a splash more milk but you might also want to add a little butter just to give it a little more creaminess. While I generally use almond milk in recipes, I do recommend skim milk for this. It helps with the structure of the mashed potatoes.
I was actually impressed with how delicious these were. You can’t taste the cauliflower at all. This would be a perfect way to sneak in some extra veggies, even if you have a cauliflower hater in your life.