There are many paleo mashed cauliflower recipes out there, but I think this version with truffle oil and garlic is the best. The truffle oil adds an earthy richness and depth of flavor to the mashed cauliflower. You won’t miss the cream and cheese that’s in a lot of mock mashed potato recipes. This is a quick and easy weeknight dish using just a few pantry ingredients.
I’m not usually a fan of frozen vegetables, but in a recipe like this where the final dish is pureed in the food processor, you really can’t tell the difference. I always keep a couple of bags of frozen cauliflower in the freezer so I can whip up a batch of mashed cauliflower any time I need a quick side dish. Just make sure you get a good quality brand and that the only ingredient is cauliflower—no additives. The frozen cauliflower goes straight into the pot with the garlic and chicken stock and you can have the mashed cauliflower on the table in 10 minutes.
- Add frozen cauliflower, garlic and chicken stock to a sauce pan and cover. Bring to a boil and cook over medium-high heat 4-6 minutes, until cauliflower is tender.
- Strain cauliflower and garlic and add to food processor with ghee and white truffle oil. Pulse to desired consistency.
- Season with salt and pepper to taste.