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


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


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.