Homestyle Paleo-Garlic Mashed Potatoes (Cauliflower)


With Thanksgiving around the corner, thought I’d share a simple substitute for a holiday dinner staple… Mashed Potatoes! My recipe includes Kerrygold unsalted grass-fed butter, so this is classified as a “Primal” dish, however you can easily customize this to fit your Paleo, Whole30, and dairy-free life by substituting the butter with 1/4 cup almond milk. Because sizes vary for heads of cauliflower, pour the almond milk in slowly and mix a little at a time. You might find you don’t need 1/4 cup, or you might need a little more, based on the consistency of the mixture.

Here are the ingredients I used. You’ll also need a large pot, baking dish, tin foil, and some sort of blending device.


To roast the garlic I use a ramekin (small dish). If you don’t have one place the cloves of garlic on tin foil, drizzle with olive oil and wrap the tin foil sealing it shut. Place the garlic tin foil bundle on an oven safe dish or pan.


Cut the cauliflower into large chunks, you may have to cut the pieces smaller when you process them.


Boil the cauliflower till the stalks are fork tender, the stalks take a little longer to soften than the florets. If you prefer to steam your cauliflower in a double boiler, that’s fine too, the resulting tender cauliflower is what we’re looking for here.


I LOVE green onion! But you can use chives or scallion stems interchangeably here. Fun fact… Green onion, chives, and scallions are not the same. Green onion and scallion are of the same genus but a scallions have a large round white bulb, green onions have a skinny narrow white bulb. Chives, an herb, are altogether different, you typically just buy the green stalks. They are not always interchangeable but as a garnish in this recipe, they are : )


To mash the cauliflower you will need a blending device. A large-basin food processor works great but you can use an immersion blender or in my case, if your food processor crapped the bed, you can use a Ninja or Magic Bullet or any blender device. You could also use a hand masher to break up the cauliflower then a hand mixer to smooth it all out.



Once you mix all ingredients into a smooth mash potato-like consistency, you can choose to serve as is or bake. To serve as is simply spoon into a bowl and garnish with green onion. To bake, follow instructions below. If you are dairy tolerant you can mix it up a little and top your cauliflower with cheddar or another cheese of your choosing, then bake.


Final product… Can’t wait to share this tonight at Friendsgiving : )


This recipe makes about 9 servings, divide leftovers into tupperware dishes for lunch or freeze for later.


Have you found a great alternative mashed potatoes recipe? Have you tried mine? Let me know what you think in the comments below. 

  • Prep time: 25 minutes, Cook time: 20 minutes.
  • Servings: 9
  • Approved for: Primal, Gluten-free; if you substitute butter with almond milk: Whole30, Paleo
  • Macronutrients: Carbs
1 large or 2 small heads of cauliflower
2-3 cloves garlic
1 tsp olive oil
4 tbsp grass-fed butter or sub butter with 1/4 cup almond milk
Salt and pepper to taste, about 1/2 tsp of each
1. Roast Garlic: Peel excess skin from cloves, trim a small piece of the head from each clove, place in a ramekin and drizzle with olive oil. Seal ramekin with tin foil and bake at 400 for 25 minutes, then let cool.
2. Boil Cauliflower: Cut off the large stem holding the head together and remove the leaves from cauliflower. Cut head into large chunks. Place chunks in a large pot and cover with water. Cover the pot and boil till stems of cauliflower are fork tender, about 15 minutes. Drain and place cauliflower back in pot to cool.
3. Prep other ingredients: While garlic is roasting and cauliflower is boiling, chop enough green onion to garnish, and cut butter into tablespoons (pour almond milk into measuring cup if using instead of butter).
4. Mash all together: Handling hot cauliflower carefully, place pieces into food processor and process till smooth. Add butter (or almond milk), salt, and pepper to the cauliflower. Squeeze the roasted garlic out of the cloves into the mix. Blend until all ingredients are incorporated throughout.
5. Bake: Spoon mixture into a serving dish, bake at 350 until the top starts to brown lightly, 15-20 minutes.

6. Serve: Garnish with green onion and serve.



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