I love mashed potatoes. Our Filipino nanny always made the BEST mashed potatoes mixed with soy marinated ground beef, carrots, scallions and a thin slice of melted cheese. My little eyes always lit up at the sight of that huge plate of mash sitting in the middle of the table, accompanied with Chinese vegetables, steamed fish, stir fried chicken or braised pumpkin. My nanny would often catch Zoe and I sitting at the table licking and scrapping the last bits of the mashed potatoes when everyone was done with eating. What a sight it was for her to see our dirty faces and the extra clean, empty bowl.

I love this version of mashed potatoes because it brings back memories of my dad. He loved using our “family mashed potato recipe” as analogies for his cooking lessons. He always said food is about the 5 senses. Adding carrots was for colors, scallions for flavor, minced beef for texture and cheese – for that special touch. His lessons always made such an impression on me and I never forgot them.

It wasn’t until much later that I realized that this was NOT how everyone else in the world ate mashed potatoes. Some of our American visitors have been “surprised” and “perplexed” at our so-called mashed potatoes. It just so happened to be one of the rare “American-Chinese” dishes that became a family staple.

I love mashed potatoes. But I have zero self control when I see it on the table. I eat too much of it, my stomach would start feel super bloated so its been awhile since I have had some mashed potatoes. During a trial session of making vegan shepherd’s pie, we tested out a mashed cauliflower topping. It turned out surprisingly SO GOOD. I was so shocked that cauliflower could taste like this? There was no cheese, no heavy cream, no meat nothing, but it tasted SO SIMILAR to mashed potatoes. If you covered my eyes and did a taste-test I couldn’t tell. I was so excited about this discovery! There was no more worrying about being to hard on my digestive system, no dairy in it it was just all vegetable goodness!

With winter coming in, the cravings of warm carb-heavy foods are kicking in. So we whipped up a batch of mashed cauliflower to eat with our montreal pork tenderloin (AMAZING COMBO)! Yes of course, I downed it like I was eating ice-cream.

Whether or not you enjoy cauliflower, this is one excellent dish to try. When I long for the “mashed potatoes” dish of my childhood, I love to make this version. This is an excellent way to sneak in some more vegetables without anyone knowing!

Low Carb Mashed Potatoes (using Cauliflower)

 

Save Print

Author: Unconventional Cooks

Serves: 2

Ingredients

• ½ medium (325g) cauliflower
• 1 tbsp Nutritional Yeast
• ½ tbsp Dijon Mustard
• ½ tsp Italian Seasoning
• ½ tsp salt

Instructions

1. Chop the cauliflower into equal sized pieces.
2. Cover with water and bring to boil. Cook cauliflower until tender. Drain.
3. Place the cauliflower in a food processor with all the seasonings. Blend until until completely smooth.
4. Taste and adjust seasonings accordingly. Then blend again until smooth.

Nutrition Information

Calories: 60.1 Fat: 0.9g Carbohydrates: 10g Protein: 5.4g

3.5.3251

LOVE,

Zoe & Mia