Soul Food Twist: Mock Cauliflower Mashed Potatoes

Soul Food Twist: Mock Cauliflower Mashed Potatoes

Mashed Potatoes are the ultimate in comfort food, and true staple of any soul food dinner. I don’t think I can remember any Sunday or holiday dinner that didn’t feature this tempting side, either adorned with butter or drowned in yummy gravy (or, for the hardcore, BOTH). With Thanksgiving upcoming, I predict cooks will be busy peeling and mashing to achieve mashed potato perfection, to the delight of their hungry guests.

I love mashed potatoes so much, I often made a whole meal of them, simply whipping a decadent bowl (or two), and sinking into a comfort food coma for supper.

But with my desire to find healthier alternative to my soul food favorites, I had to curtail those mashed potatoes suppers. I thought they were lost to me forever, until I stumbled upon the buzz over substituting cauliflower for potatoes.

Say what?!!

Yep, folks…you can whip up a batch of mashed cauliflower, adding herbs and other ingredients that will rival or even, surpass the genuine article. This is really great for folks who need to make eating lifestyle changes and are on low carb diets.

I have experimented a lot with this recipe, and below, have provided the version that I find the most successful and delicious. I challenge you to roll this out to your friends and family and see if they can even tell the difference. Even if they can, I doubt that they will care, because it’s so great tasting!


  • 1 head cauliflower, cut into florets (discard core and large stem
  • 1 (14 ounces) can chicken or vegetable broth (or homemade – about 1-3/4 cups)
  • 2 Tbsp butter
  • 2 ounces cream cheese
  • 2 Tbsp sour cream
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 teaspoon minced garlic
  • 1/4 cup sliced green onions, white and green parts
  • Salt and freshly ground black pepper to taste

Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It’s okay that they break apart.)

Pour cauliflower into food processor fitted with the metal blade, or use a hand mixer on high. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary.

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