The first time I tried cauliflower mash, I fell in love! I used to love mashed potatoes. Love isn’t even the right word, more like live off of them. When I’d eliminated white potatoes while I was working on healing my gut, I sure missed having mashed potatoes. It was like letting go of a long time best friend. Then I met cauliflower mash, and all was made right again! It tastes just the same to me!
This is my absolute favorite way to have cauli mash, with basil! It adds SO much flavor! I hope you love this recipe as much as I do! I’m on aloha time right now (aka moving slowwwww) so I’ll keep this short!
Pesto Cauliflower Mash
- 1 large head cauliflower, cut into florets
- 4 cups packed basil
- 4 cloves garlic, minced
- 2 Tablespoons ghee (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- Place a couple inches of water in a pot, and bring to a boil over high heat. Once the water is boiling, place a steamer insert into the pan and add the cauliflower florets. Cover the pan and allow it to steam until the cauliflower is soft and easily pierced with a fork.
- Drain the water out of the pot and add the cauliflower. Turn the stove back on to medium heat and allow any extra water to evaporate out of the pot. This is the key to a fluffy mash! Add the basil, garlic, ghee (if using) salt and pepper to the pot, and blend with an immersion blender until smooth. Adjust seasonings to taste.