I’m all about finding ways to cut down on heavy carbs and excessive calories without compromising deliciousness. While, of course, this recipe doesn’t taste exactly like potatoes, it tastes so good you might never go back. I think the best part about this sneaky recipe is that even vegetable pessimists will love it. They never have to know it’s made with cauliflower, right? That can be a secret between us.
Ingredients
Broth – You can use either chicken or vegetable broth. Make sure to use low-sodium. Garlic – Add more or less depending on what you like. Cauliflower – I used one large head. Parmesan cheese – Fresh is always best. Greek yogurt – Make sure to get plain- we don’t want these to turn out sweet! Sour cream will also work. Salt & pepper – Season to taste.
What else can I mix into my mashed cauliflower
Just like mashed potatoes, these are easy to customize and make extra delicious. Give some of these ideas a try:
Chives or green onion Bacon Cheddar or gouda cheese Fresh herbs Pesto Chipotle peppers Spices like chili, curry, or Italian.
How to make mashed cauliflower in the Instant Pot
How to serve
To be honest, I could eat this out of a bowl all on its own. But of course it works best as a side! Give these recipes a try:
Braised Lamb Shanks Balsamic Pork Loin Salisbury Steak Meatballs Chicken Madeira Baked Chicken Thighs Meatballs with Mushroom Sauce Rosemary Garlic Pork Roast
Leftovers
Leftovers will last 3-5 days in an airtight container in the fridge. You can definitely make this recipe ahead of time if you need to, as well. Reheat in the microwave at one minute intervals, stirring in between. While you can freeze leftovers, keep in mind cauliflower gets watery after it thaws and may change the consistency. It will last 10-12 months frozen.
More great recipes to try:
Cheesy Cauliflower Tots Cheesy Cauliflower Breadsticks Instant Pot Rice Instant Pot Mashed Potatoes Mashed Potatoes Crockpot Mashed Potatoes
