Mock Garlic ‘Mashed Potatoes’

cauliflower mashed potatoes

I love mashed potatoes.  Love love love love them.  Heck,  I’m so in love with mashed potatoes that I would marry them if it were legal in this state.

Hi, I’m Mrs. Mashed Potatoes.  How are you doing today?

Unfortunately, like many foods that I love, mashed potatoes are not very health conscious. Especially after I add loads of butter, heavy cream, cheese and sometimes bacon to them (yum).  These Cauliflower Mashed Potatoes have the same smooth texture as mashed potatoes and the taste is so spot on that it’s close enough to make low carb dieters or Paleo dieters happy.

Plus you can eat seconds without feeling guilty.  I like that.

cauliflower mashed potatoes

I prepared these “potatoes” in a food processor.  If you prefer chunkier “potatoes” simply mash the cauliflower with a potato masher and fold in the ingredients instead.  Top with chives (or whatever you like putting on your taters) and you’ve got an all-star side dish.

Garlic “Mashed Potatoes”

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yields: 4 servings

Calories per serving: 149

Fat per serving: 11.5g

Garlic “Mashed Potatoes”


  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon chicken poultry seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives
  • butter, for serving


  1. Set a stockpot of salted water to boil over high heat.
  2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6-8 minutes, or until well done. Drain very well; do not let cool.
  3. In a bowl with an immersion blender or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  4. Garnish with chives, and serve hot with pats of butter.

Recipe adapted from The Food Network.

Cauliflower Crust Pizza {Vegan and Paleo}

The quest for this pizza recipe began over a month ago.  My Paleo friend challenged me to make him a pizza that met his dietary needs.  I believe his exact words were, “Foodie McBooty, the one thing I really miss eating is pizza.  Make a Paleo-friendly pizza for me, please.”  Food challenge accepted!

I admit that I had quietly put this recipe off because I really had no idea where to start.  Thank goodness for the oodles of Vegan recipes out there because without them I would have never found this amazing Cauliflower Crust recipe from the Happy Go Lucky Vegan.

If you’re unfamiliar with the Paleo Diet, this is a great article to reference for Paleo Do’s and Don’ts.  This article really helped me pin down this recipe.

The results were surprisingly delicious, even for a meat, dairy, egg, bread lover like myself.  Plus (as an added bonus) after eating half of one pizza, I was FULL!!  Who would have thunk that an all Vegan pizza could tip my scale?

So here’s the thing, you can completely tailor this recipe to your specific dietary needs.  If you’re on the Paleo Diet, add real eggs and meat toppings to this recipe.  If you’re following a Vegan routine, use flax eggs instead of animal eggs.  And if you’re following either dietary religion and you’re itching for some cheese, use a Vegan cheese like Daiya Mozzarella Cheese.  It’s like cheese magic!

One thing is certain, use greased parchment paper instead of aluminum foil.  I was hoping to get away with heavily greased aluminum foil since it was all that I had on hand at the time.  The crust stuck a lot more than it should have.  I went out the very next day and tried this recipe with parchment paper instead.  The parchment paper made my life so much easier!


Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cauliflower Crust Pizza {Vegan and Paleo Friendly}


  • 2 cups ground raw cauliflower florets
  • 3/4 cup almond flour
  • 3 eggs (or flax eggs)
  • 2-3 tablespoons nutritional yeast
  • pinches of salt
  • a few grinds of pepper
  • pinch of oregano
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Whatever pizza toppings you like, I used pesto, roasted tomatoes, toasted pine nuts, mushrooms and a drizzle of balsamic


  1. Preheat oven to 450 degrees.
  2. Chop cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
  3. Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
  4. Press “dough” ball down onto a pizza stone or baking sheet lined with greased parchment paper. Gently mold into a circle and spread it to be a little less than 1/4 inch thick.
  5. The crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto and cooked veggies, I baked the crust by itself entirely and added the toppings at the end. If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15-20 minutes (or until firm), then top with sauce and other toppings and bake for 10-15 minutes more.


Oven times may vary depending on your oven or consistency of your “dough”.

View a list of all of my Vegetarian and Vegan recipes here.

Citrus Herb “Sous-Vide” Fish w/ Zucchini Noodles {Paleo}

My friend Bob recently began a new diet and challenged me to cook a Paleo friendly meal.  Always up for a challenge, I eagerly accepted!  Now, to figure out what the hay Paleo is…

If you’re unfamiliar with the Paleo diet like I was, here’s the skinny: Eat naturally by way of lean meats, vegetables and fruits.  Think of foods that cavemen (and women) ate back in the days of hunters and gatherers.  This style of eating is an extremely healthy and nutritious way to dine.

I took this opportunity to try a new method of cooking as well: Sous-Vide.  Although this style of cooking has been around for decades, Sous-Vide is a growing culinary trend.  The idea is to throw all of your ingredients in a bag, seal it up and submerge your food in the temperature at which it is fully cooked (for example, fish is fully cooked at 140 degrees F, so you would keep the temperature of your water at 140 degrees F).

There is no need to worry about unevenness of cooking because it is never exposed to a high cooking temperature.  As long as you keep your water temperature regulated, this method is practically fool-proof!  Clean up is super easy too (I LOVE doing less dishes!)

And now, for the moment you’ve been waiting for… the recipe!

Citrus Herb “Sous-Vide” Fish w/ Zucchini Noodles

Rating: 41

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yields: Serves 2

Serving Size: 8-ounces fish and 1 cup zucchini

Calories per serving: 212

Fat per serving: 2.4g


  • 1 pound fish fillets (any fish will do)
  • 4 tablespoons olive oil
  • Tab of unsalted butter (optional)
  • 1 sprig fresh tarragon
  • 1 sprig fresh thyme
  • Juice from 1/2 lemon or lime
  • Salt and chili powder
  • Ziplock bag, freezer quality, 1 quart or larger
  • Large stockpot
  • Digital probe thermometer (check for temperature accuracy in a glass of ice water)
  • 4 medium to large zucchini


  1. Create a brine with 5% salt and 95% water and leave fish in brine for 1 hour. Remove and pat dry on paper towel. Brining is optional but mighty tasty if you have the time.
  2. Fill stockpot with water (a couple inches short of being full), insert probe thermometer into water and place on medium-high burner until water temperature reaches 140 degrees F. Once the water reaches the target temperature, turn the heat down to a low simmer. Keep the water temperature as steady as possible.
  3. Place the fish, tarragon, thyme, lemon or lime juice, olive oil and butter if you're using it into the ziplock bag. Dunk the open bag into the water while still holding onto the open lip. Allow the water to force all of the air out of the open top and seal the bag. You may even want to suck out some of the air with your mouth if there is some leftover air in the bag. Pull the bag out to see if the bag is sticking to your ingredients and drop your entire bag into the water.
  4. Let the fish cook in water for 20 minutes (you will need an extra 10-20 minutes if your fish is frozen), covered, checking the temperature regularly. Don't worry if you have to leave your fish to do other chores (dishes, bathroom ...facebook) because the fish will not overcook as long as you keep the temperature under 140 degrees F.
  5. In the mean time, boil some salted water in another large pot. Slice your zucchini into long, thin strips with a vegetable peeler. Start on one side of the zucchini, and once you hit the seeded part in the middle, flip the zucchini over and continue on that side. Toss the core of the zucchini (the seeds will mostly fall apart in the boiling water anyway). Boil the strips for two minutes, until heated. Drain, sprinkle with a bit of salt and set aside (give it a squeeze of lemon or lime juice too if you have some leftover).
  6. Pull the fish from the bag and plate everything in an amazingly creative way (I have yet to figure out how to do that). Pour a bit of the bag contents on the fish, sprinkle with chile powder for color and serve.


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