Can I tell you a secret?
I don’t like cauliflower.
And I never have.
I love mashed potatoes, however. I’m just not too keen on anything masquerading as mashed potatoes — let alone something like cauliflower!
It was a stretch for me to attempt blended cauliflower, a.k.a. “cauli-tatoes”.
Since I am always looking for new ways to add healthy vegetables to our diet, I am usually willing to give a creative preparation a try.
Can you believe that caulitatoes are not only one of my favorite vegetables of all time, they’ve become a family favorite as well?! That’s right — even my children lick their plates clean.
I’m not watching my carbs or following a special diet, and I still love them. 😉
- 1 large head fresh cauliflower, stems trimmed and florets roughly chopped
- filtered water
- 3 tablespoons pastured butter or ghee (or other fat of choice, such as tallow or lard)
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper (omit for AIP)
- fresh herbs of your choice, such as parsley or chives
- Makes approximately 3 cups.
- Begin by cutting up the head of cauliflower. Remove as much of the stems from the florets as possible. Too much stem in your cauli-tatoes can give them a funky taste.
- Then rough-chop the florets to be pea-size or smaller. You could also pulse them a few times in a food processor, but chopping them does the trick and gives you fewer dishes to wash later.
- Next, steam the cauliflower. I don’t have a steamer basket, so I use a stock pot with a lid and a stainless steel colander. I put an inch of water in the bottom of my stock pot, place the colander inside the pot, add the cauliflower to the colander, then cover with the lid.
- On medium-high heat, steam the cauliflower for 10 to 12 minutes, stirring twice during steaming. The cauliflower pieces should be just fork tender, but not mushy at all.
- Transfer the steamed cauliflower to a high-speed blender.
- Quickly add butter or ghee, salt, garlic powder, and pepper.
- Pulse a couple of times to get the blender going, then blend on low speed for 20 to 30 seconds, until smooth. Don’t over-blend or the cauli-tatoes will be too runny.
- If desired, sprinkle with your favorite chopped herbs.
- Serve immediately.
- ALWAYS use fresh cauliflower — not frozen!
- Don’t be tempted to boil the cauliflower directly in the water. This adds too much moisture and will leave you with runny cauliflower sauce, not caulitatoes. Trust me. 😉
- Have a hankering for super healthy mashed potatoes and gravy? Substitute these caulitatoes for potatoes and whip up a batch of my Garlic-Tarragon Gravy to smother on top. YUM!
- Use up any leftovers within a day or two. After that, the flavor isn’t as appealing.
- Reheat leftovers in a 350-degree oven for 10 to 15 minutes.
- If you don’t have a high-speed blender, try a food processor or regular blender. I can’t promise the same silky-smoothness, but it will still taste amazing. Just don’t use a hand mixer.
- Feel bad about all those cauliflower stems going to waste? Compost them or feed them to your dogs. Cauliflower is a healthy food for dogs!
Caulitatoes are the new mashed potatoes! We have them at least once a week during the fall and winter when cauliflower is in season.
Pssst! If you have picky eaters, don’t tell them you’re making cauliflower, unless they ask. 😉 I bet you have some caulitato lovers on your hands soon!
Have you ever made caulitatoes? Do you think these are a good alternative to mashed potatoes?
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