You may have heard of this dish from any low carb dieter or Atkins based menu as it replaces potatoes on the menu.  I think it’s quite delicious, and I have put my own spin on the cauliflower mashed ‘potatoes’ by including the stems and leaves.  This gives the dish a kick, and it has a bite like horseradish.  I also like that it reduces waste.  If you prefer to not use the stems and leaves, that’s cool too.

Some of the benefits of cauliflower are that it’s cancer fighting, contains choline for brain support, and it improves blood pressure and kidney function.  It’s a loaded with Vitamin C, potassium, fiber, and folic acid.  For more details on cauliflower health benefits, look here and here.


1 head of steamed cauliflower

1 cup of cashew milk (any unsweetened & unflavored nut milk will work)

2 TBSP Vegenaise (this is a vegan form of mayo – check it out here)

1/2 tsp garlic powder

1/4 tsp salt


Steam whole cauliflower until it is very easily pierced with a fork.  Cut off any visibly tough or brown parts.

Cut cauliflower, stems, and leaves into small pieces.

Place the steamed cauliflower pieces into your blender.

Add all ingredients and start blending on the low setting.

You will need to use the tamper to press the ingredients down for blending.  Basically, this just means that you open up the blender several times to push the ingredients to the bottom so that they mix.

Once you have a smoother mixture, taste and then season to your liking.

Serve immediately.