Are you a mashed potatoes person? As in, you’re one of those people who pile their plate high with mashed potatoes at Thanksgiving? And look for any excuse to make mashed potatoes throughout the rest of the year? Because, if so, this truffle mashed cauliflower is for you.
Are you not a mashed potatoes person? As in, you actively try to avoid mashed potatoes during the holidays or hesitantly scoop one small bite onto your plate? If so, this truffle mashed cauliflower is for you. 😉
This truffle mashed cauliflower is my latest obsession and with St. Patrick’s Day coming up, you will definitely want to make this as a healthy alternative to traditional mashed potatoes!
It’s got the same creamy, delicious comfort food feeling that mashed potato lovers will adore, but the truffle oil adds an unexpected twist that also makes this appealing for those who don’t typically like classic mashed potatoes. Plus, since this dish is actually cauliflower, it’s low in carbohydrates and full of fiber! Win-win!
The prep for this truffle mashed cauliflower couldn’t be any easier. Simply boil the cauliflower until tender, drain the cooking liquid (reserving a bit in case more liquid is needed in the food processor), then puree until smooth.
I love this basic version below, but you can also spice it up by adding roasted garlic, red pepper flakes (for a spicy version), or herbs (chopped basil is my favorite). Regardless of how you enjoy it, this simple side dish is a wonderful way to add more vegetables to your diet!
Recipe note: you will need a food processor for this recipe. A mini food processor will also work, but you will probably have to process it in batches.
- 1 head cauliflower (about 6 cups), cut into florets
- 1 tablespoon olive oil
- 1 tablespoon truffle oil
- ½ teaspoon sea salt
- Black pepper, to taste
- Bring a medium pot of water to a boil. Add the cauliflower and cook until tender, about 10 minutes.
- Drain the cauliflower, reserving about ¼ cup of the cooking liquid, then transfer cauliflower to a food processor.
- Add the olive oil, truffle oil, and sea salt. Process until smooth, scraping down the sides as needed. If cauliflower puree needs more liquid, add a tablespoon of the cooking liquid or another tablespoon of olive oil. Add another tablespoon if needed.
- Serve with black pepper to taste.