mashed cauliflowermashed cauliflowerSo…I totally broke my diet yesterday…but not for lack of trying! Honestly, I swear I’ve been attempting to cut back on carbs. I really want need to slim down from the pounds I’ve been consistently packing on this winter. Can I please stop pretending I’m hibernating from the gym?! Oy.

Anyway, I had originally planned to make mashed potatoes for dinner, but since I snacked a lot yesterday, I used cauliflower instead of taters. If you’ve never mashed cauliflower, do it. My mom made it for us yearrsssss ago and every so often I get in the mood for mashin’. The first mash is the best when everything splats (sounds weird, but if you’ve do it, you’ll know what I’m talking about haha). Each bite is cheesy and silky (or chunky…depending on how you like it), while staying light and healthy. If you want an alternative for potatoes, use cauliflower and you won’t regret it.

**Mash for a chunkier dish…puree in blender for a smooth/whipped texture (both are great!).**


1 cup vegetable broth

1 head of cauliflower

1 tablespoon butter

1 teaspoon garlic powder

1/3 – 1/2 cup Parmesan cheese (grated)

1/4 cup white cheddar cheese (shredded)

Salt/pepper, to taste


Trim the leaves and stem off the cauliflower.

Bring the vegetable broth to boil in a medium saucepan. Place the cauliflower in the pan, cover, and reduce heat to medium. Simmer for 10-15 minutes or until cauliflower is very soft and tender. Mash with a pinch of salt and pepper.

Stir in garlic powder, butter, and cheeses.

Serve and enjoy!