Mock Mashed Potatoes

I spend a good part of the weekend experimenting with new foods and trying out new recipes – After all, what else are weekends for, right? This last weekend, in an attempt to use up a good amount of the gigantic head of cauliflower I spontaneously purchased, I made “mock” cauliflower mashed potatoes. I didn’t have high hopes starting out, but the end product was surprisingly delicious. Here’s the recipe for this entirely healthy cauliflower mash, full of garlicy creamy goodness.

Final Product...yummm!

Final Product…yummm!

Mock Mashed Potatoes

Serves: 1-2

Time: ~20 minutes


  • 6 cauliflower florets
  • 1 tbsp. low-fat cottage cheese
  • 1 tbsp. lite shredded parmesan/grated cheddar
  • 1 tbsp. unsweetened almond milk (more if you want them liquidy)
  • 1/4 tbsp. vegetable broth
  • 1 tsp. minced garlic
  • 1/2 tsp. parsley
  • salt and pepper to taste


  1. Boil enough water in a saucepan. Wash cauliflower florets and set to boil for 5 minutes, or until soft.
  2. Remove cauliflower and dry well using a dish towel. Try and get rid of excess moisture.
  3. Place the cauliflower florets and the rest of the ingredients in a food processor. Blend until you are happy with the consistency. I prefer my mashed potatoes smooth, so I blended the ingredients until they were almost puree.
  4. Add salt and pepper if needed, and garnish with a sprinkling of parsley and parmesan cheese.
  5. Serve warm!

Note: I’m the type of person who approximates food measurements, and ultimately goes with what tastes best. I encourage you to add different herbs, and play around with the ingredients to suit your own preference!


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