This cauliflower mash is easy to make and goes well on the side anywhere you’d use potatoes. Plus, cauliflower is more nutrient-dense and less starchy than potatoes 🙂

Ingredients:

– 1 head cauliflower (washed and cut into florets)

– 3 cloves garlic

– 2 tbsp extra virgin olive oil or avocado oil (you can use butter if you eat dairy)

– 1/4 tsp turmeric powder

– 1 tsp minced chives

– salt and pepper to taste

Instructions:

– Steam the cauliflower until it’s soft – I like to throw it in the oven for 10 minutes after steaming to dry up some of the water and for the roasted taste.

– Place the cooked cauliflower and all the other ingredients except for the chives into a blender and pulse until a smooth or desired texture has been reached (You can add in some extra oil or a bit of water if it’s too thick). I like to slightly roast my garlic (with the cauliflower) for a nicer flavour profile.

– Pour the mash into a serving bowl and garnish with the chives.

– Will keep covered in the fridge for 3-5 days without dairy and 2-3 days if you used dairy.