Recipes and Links

Cauliflower Mashed Potatoes

Trying to reduce your carbs? Try this recipe. We love to top the “potatoes” with chicken, curried shrimp, or sauce from the main dish. Barb L.

Serves: 4

Ingredients:

1 large head cauliflower, cut or broken into florets

3 Tbsp Flying Olive Butter or Garlic Extra Virgin Olive Oil or a Flying Olive EVOO of Choice, divided

1 clove garlic, smashed

Approximately, 1-2 Tbsp cream cheese, cream, milk, or light coconut milk (unsweetened)

Salt to taste

Black pepper to taste

Parsley or paprika for garnish, if desired

Directions:

Place a steamer basket or insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil and add the cauliflower. Cover and steam until tender, about 10 minutes.

Meanwhile, add 1 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice to a small skillet over medium heat. Cook and stir the garlic until softened, about 2 minutes. Remove from the heat.

Drain the cauliflower well. Add ½ of the florets to a food processor. Covering the hole with a clean towel, blend on high. Add the remaining cauliflower florets, one at a time, until the vegetables are creamy. If the cauliflower is more rice-like, add 1 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice and a little milk and continue to blend until creamy. Blend in the garlic. Add the remaining cream cheese, milk, cream, or coconut milk, a little at a time, until it has reached the desired creaminess. Add salt and pepper to taste.

Serve garnished with paprika or parsley, if desired. Drizzle a little Flying Olive Extra Virgin Olive Oil of Choice and serve.

Submitted by Chuck and Barb L.