This Whole30 vegetable side dish is delicious and low carb! No one will know that you're serving mashed cauliflower instead of mashed potatoes!
1 large head cauliflower
5 large cloves garlic, peeled
2 tablespoons ghee, olive oil, avocado oil, or fat of choice
¼ teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
Start by filling a large (6-quart) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert, and put on the lid.
While the water heats up, wash and trim a large head of cauliflower and cut up the florets and stem. Grab 5 cloves of peeled garlic and slice them up. Don’t worry about how everything looks because it’ll get pulverized later in the food processor.
Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt everything liberally.
Then, toss in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (~10 minutes). You won’t overcook it – trust me.
Once the florets are done, dump everything into a colander and let it drain.
Transfer everything into a food processor and add some freshly cracked black pepper, microplaned nutmeg, and the ghee.
Process everything until smooth. Taste and adjust for seasoning. Serve your “mashed potatoes” immediately or store in a covered bowl in the fridge.
These faux “mashed potatoes” will keep for 4 days in the fridge and they reheat well.